Antipasto Rotini Pasta Salad
"This is an often-requested recipe around here. I make it in quantity for my kids' team dinners and never have any left!"
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 lb tri-color rotini pasta, cooked and drained
- 1 (3 inch) piece salami, diced
- 1 whole pepperoni, diced
- 1 (3 inch) piece provolone cheese or (3 inch) piece monterey jack cheese, diced
- 1 green pepper, washed and diced
- 2 -3 tomatoes, washed and diced
- mushroom (optional)
- artichoke (optional)
- olive (optional)
-
Dressing
- 3⁄4 cup canola oil or 3/4 cup vegetable oil
- 1⁄2 cup white vinegar
- 1 tablespoon oregano
- 1 tablespoon salt
- 1 teaspoon pepper
directions
- In a large salad bowl, put together all the above salad ingredients.
- Make the salad dressing at least 2 hours (preferably the night before).
- Mix all the ingredients together and let them"set".
- This makes more dressing than you need so put only what you need on the salad and toss thoroughly.
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Reviews
-
This was fabulous! I made it for the first time last night, and was asked if I would make some more for dinner tonight :) thank you so much for sharing. (I did add onion like another person suggested, cuz it sounded good, and it was!) -
Absolutely delicious! This is one of those recipes you sneek into the fridge with a fork to nibble at whenever your're in the kitchen. For my family, I took out the green peppers, mushrooms, and artichokes. But it is a good idea to have extra dressing on hand to moisten leftovers.
-
A crowd pleaser at my house. Made as written with the optional artichokes and mushrooms. From the oldest to the youngest it was a success the salad was a hit. I might add a bit of onion next time just because I like it. Thanks for the recipe Stewie! -
This was so easy and delicious! Thanks! -
My daughters volleyball team loved this recipe - without the artichokes, olives and mushrooms. It looked great and tasted better!
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RECIPE SUBMITTED BY
Stewie
United States
I now live in southeast Michigan, but have lived overseas a couple of times (in the South Pacific, and in Asia). My family loves to try new foods and has very few dislikes so I am lucky. We love to travel (lately in Europe and the Caribbean) and I have collected recipes and spices wherever we go.
