5 months ago

Italian Pasta Salad

This flavorful pasta salad is the perfect side dish for your next potluck or barbecue!

6 servings
Preparation time: 30 minutes + chilling time in refrigerator

Ingredients

  • 1 ½ quarts water
  • ½  teaspoon salt
  • 1 ½ cups rotini pasta
  • 1 (6-ounce) jar marinated artichoke hearts
  • 2 zucchini, quartered and sliced ½ inch thick
  • 4 ounces fresh mozzarella cheese, cut into ½-inch cubes
  • 1 cup shredded carrots
  • 3 ounces salami, sliced ⅛-inch thick, then cut into ¼-inch x 2-inch strips
  • ¼ cup freshly grated Parmesan cheese
  • ¼ cup vegetable oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon dry mustard
  • ¾ teaspoons dried oregano, crumbled
  • ¾ teaspoons dried basil, crumbled
  • 1 teaspoon minced garlic
  • ½ teaspoon salt

Directions

  1. In large saucepan bring water and ½ teaspoon salt to a boil. Stir in rotini and simmer, uncovered, until al dente (about 10 minutes). Drain, rinse with cold water and drain again thoroughly.
  2. Drain artichokes, reserving the marinade; coarsely chop artichokes.
  3. In large bowl combine rotini, artichokes, zucchini, mozzarella, carrots, salami strips and Parmesan.
  4. In screw top jar combine reserved marinade and remaining ingredients; toss into salad.
  5. Refrigerate, covered, several hours or overnight. Toss again before serving.