Summer Pasta Salad II
A colorful and hearty pasta salad perfect for summer gatherings.
Ingredients
- rotini/corkscrew pasta (1 pound)
- red bell pepper (1 )
- zucchini (1 small)
- red onion (1 small)
- salami (0.5 pound)
- pepperoni (0.5 pound)
- mozzarella cheese (0.5 pound)
- artichoke hearts (1 (6 ounce) can)
- sliced black olives (1 (2 ounce) can)
- fresh broccoli (0.25 cup)
- Italian-style salad dressing (2 cups)
- grated Parmesan cheese (0.25 cup)
- fresh parsley (2 tablespoons)
- garlic (1 clove)
- salt (0 )
- pepper (0 )
- tomato (1 )
Instructions
- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain and rinse under cold water.
- Combine cooked pasta, red pepper, zucchini, onion, salami, pepperoni, mozzarella cheese, artichoke hearts, olives, and broccoli in a large serving bowl. Pour in 1 cup dressing and mix until well combined. Cover and chill in the refrigerator until ready to serve.
- Right before serving, toss pasta salad with remaining 1 cup dressing, Parmesan cheese, parsley, garlic, salt, and pepper until well combined. Garnish with tomato wedges.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 505
- fat: 36 g
- sats: 11 g
- carbs: 25 g
- fibre: 2 g
- protein: 21 g
- salt: 1.9 g