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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I developed this salad by trying various recipes and taking what I liked from each one so I would have to say it's a combination from many good cooks. I always am asked for this recipe whenever I serve it and it really vanishes quickly...Hope you enjoy it too. Ingredients:
1 lb tri color rotini pasta |
3/4 cup sliced stuffed green olive |
1 medium red onion, diced |
1 (8 ounce) jar roasted red peppers, diced or 1 cup roasted red pepper |
1/2 cup sliced pepperoncini pepper rings (optional) |
1 (8 ounce) jar marinated artichoke hearts, chopped |
1/4 lb salami, diced into small pieces |
1 cup mozzarella cheese, cubed into small cubes or 1 cup monterey jack cheese |
1 (8 ounce) can sliced black olives |
1/3 cup italian dressing |
1 cup mayonnaise, not miracle whip (best foods) |
1/2 cup shredded parmesan cheese (not grated) or 1/2 cup romano cheese (not grated) |
1 tablespoon seasoning salt |
2 teaspoons garlic powder |
1 teaspoon black pepper |
1 teaspoon italian seasoning |
Directions:
1. Cook pasta in salted boiling water about 10 min until al dente. Drain and run cold water over to cool. Drain and put into large bowl. Add olives, pepperocini, onions, peppers, artichoke hearts, salami and mozzarella cheese, and seasonings. Combine Italian dressing and mayo, mix well and pour over pasta mixture. Add shredded Parmesan or Romano cheese. Mix entire salad well. Refrigerate at least 2 hours before serving. At serving time if pasta seems a little dry, drizzle with some dressing and mix again. Serves 6 to 8.
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