Antipasto Pasta Salad
INGREDIENTS
  • Servings: 6-8
  • Preparation Time: 10
  • 3 cups (8 oz.) RONZONI Rotelle, uncooked
  • 1-1/2 cups cherry tomatoes, halved
  • 1-1/4 cups (1/2 lb.) cubed Provolone cheese
  • 1-1/4 cups (1/2 lb.) cubed salami
  • 3/4 cup pitted ripe olives, drained
  • 3/4 cup green pepper strips
  • 1/4 cup (2 oz. jar) sliced pimiento, drained
  • 1 cup (8 oz.) Italian salad dressing
DIRECTIONS
  1. Instructions:
  2. Cook pasta according to package directions; drain.
  3. Rinse with cold water to cool quickly; drain well.
  4. In large bowl, toss cooled pasta with remaining ingredients until well blended.
  5. Cover; refrigerate to blend flavors, stirring occasionally.
  6. 6 to 8 servings.
  7. Developed and Tested by the Ronzoni Kitchens
RECIPE BACKSTORY
Developed and Tested by the Ronzoni Kitchens