5 years 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
- 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.
- Drain artichokes, reserving the marinade; coarsely chop artichokes.
- In large bowl combine rotini, artichokes, zucchini, mozzarella, carrots, salami strips and Parmesan.
- In screw top jar combine reserved marinade and remaining ingredients; toss into salad.
- Refrigerate, covered, several hours or overnight. Toss again before serving.