Summer Pasta Salad

asian european italian korean mediterranean middle eastern region turkish main side savory umami hard fast

Prep

27 min

Cook

14 min

Total

41 min

Ingredients (16)

1 pound rotini/corkscrew pasta g

1 red bell pepper, chopped g

1 small zucchini, sliced g

1 small red onion, chopped g

½ pound salami, cut into strips g

½ pound pepperoni, each piece cut into 4 g

½ pound mozzarella cheese, cut into strips g

1 (6 ounce) can artichoke hearts, drained g

1 (2 ounce) can sliced black olives g

¼ cup chopped fresh broccoli g

2 cups Italian-style salad dressing, divided g

¼ cup grated Parmesan cheese g

2 tablespoons chopped fresh parsley g

1 clove garlic, chopped g

salt and pepper to taste g

1 tomato, quartered g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain and rinse under cold water.

Combine cooked pasta, red pepper, zucchini, onion, salami, pepperoni, mozzarella cheese, artichoke hearts, olives, and broccoli in a large serving bowl. Pour in 1 cup dressing and mix until well combined. Cover and chill in the refrigerator until ready to serve.

Right before serving, toss pasta salad with remaining 1 cup dressing, Parmesan cheese, parsley, garlic, salt, and pepper until well combined. Garnish with tomato wedges