Antipasto Rotini Salad

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Preparation time:
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Difficulty: Easy - for beginners

Dietary guidance: n 


2 1/2 c. uncooked rotini pasta (8 oz)
2 c. fresh broccoli florets
4 oz thinly sliced Genoa salami, cut into strips
1 (15 oz) can dark red kidney beans
4 plum tomatoes, cut into thin wedges
1 large bell pepper, sliced
1/2 small red onion, sliced
1 c. black olives, pitted
3/4 c. mayonnaise
1/2 c. shredded Parmesan cheese
1/3 c. milk
1 1/2 tsp coarse ground black pepper
3 cloves garlic, minced (I use more)


Cook and drain pasta as directed on package. Rinse with cold water and drain. In large bowl mix salami, beans, tomatoes, bell pepper, onion and olives. Add pasta and broccoli. In medium bowl, mix remaining ingredients. Pour over salad and toss until well mixed. Cover ands refrigerate for at least two hours until chilled. Stir before serving.


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