Summer Pasta Salad II Recipe

Directions

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

Nutrition

Amount Per Serving (10 total)

Calories
505 cal
25%

Fat
36.3 g
56%

Carbs
24.9 g
8%

Based on a 2,000 calorie diet

Reviews (12)

Rate This Recipe

4everLuuvd

Jul. 8, 2007

"It drives me crazy when people change the recipe then rate the original recipe! I followed RECIPE EXACTLY...it WAS GREAT! I love pasta salad but never really made my own until this recipe. Since makin..." See moreg the original recipe, I have played with it a little, I added green olives also. IT ALWAYS COMES OUT GREAT. Thank you."

ERINCMULL

Jun. 24, 2005

"This is a great dish, very colorful. I made a few adjstments however. I like to make this salad a day in advance to let the flavors mix together. I add the garlic when i first make it. I also eliminat..." See moreed the peperoni and decreased the salami to 1/4 lb. One pound of meat is too much for this dish. Finally, i use Kraft Roasted Red Peppper with Parmesan dressing. The dressing really makes the salad."

Janis

Aug. 1, 2006

"Fantastic! I omitted almost half of the ingredients and it's still good. I left out the artichoke, black olives, zucchini, garlic, red onion and salami. I used the KraftsRoasted Red pepper Italian ..." See moreDressing with Parmesan. I can't wait until tomorrow. I'm trying to allow the flavors a chance to blend."

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