Summer Pasta Salad II

Fresh vegetables and pasta with salami, pepperoni and tasty artichoke hearts make for a beautiful, crowd pleasing Summer dish.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 505 Calories

Ingredients

• salt and pepper to taste
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, chopped
• 1 red bell pepper, chopped
• 1 small zucchini, sliced
• 1 (2 ounce) can sliced black olives
• 1 small red onion, chopped
• 1 tomato, quartered
• ½ pound salami, cut into strips
• 1 (6 ounce) can artichoke hearts, drained
• 1 pound rotini/corkscrew pasta
• ¼ cup chopped fresh broccoli
• ½ pound pepperoni, each piece cut into 4
• ½ pound mozzarella cheese, cut into strips
• 2 cups Italian-style salad dressing, divided

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.

Step 2

In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.

Step 3

When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges