Ingredients for Antipasto Rotini Pasta Salad
- 1 (16 ounce) package rotini pasta
- 1 cup diced salami
- Pepperoni (not listed in recipe ingredients)
- 1 cup diced provolone cheese
- Green Pepper (not listed in recipe ingredients; recipe uses red and yellow bell pepper)
- 1 1/2 cups halved cherry tomatoes or grape tomatoes
- Mushroom (not listed in recipe ingredients)
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (6 ounce) can pitted ripe olives, drained and halved
- Canola Oil (not listed as separate ingredient; implied in Italian dressing)
- White Vinegar (not listed as separate ingredient; implied in Italian dressing)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 (16 ounce) bottle Italian dressing
- 1/4 cup chopped fresh basil
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How to Make Antipasto Rotini Pasta Salad
- Cook rotini pasta according to package directions. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine the cooked rotini pasta, artichoke hearts, olives, salami, provolone cheese, red bell pepper, yellow bell pepper, and red onion.
- Pour the Italian dressing over the pasta mixture and toss gently to combine.
- Stir in the chopped fresh basil.
- Refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for a better taste!
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
6g
Fat
7g
Carbs
10g
