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Fresh Veggie and Salami Pasta Salad

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
45 min
SERVINGS
10 servings
Lunch
Fresh Veggie and Salami Pasta Salad
Ingredients
  • 1 pound rotini/corkscrew pasta
  • 1 red bell pepper, chopped
  • 1 small zucchini, sliced
  • 1 small red onion, chopped
  • 1/2 pound salami, cut into strips
  • 1/2 pound pepperoni, each piece cut into 4
  • 1/2 pound mozzarella cheese, cut into strips
  • 1 (6 ounce) can artichoke hearts, drained
  • 1 (2 ounce) can sliced black olives
  • 1/4 cup chopped fresh broccoli
  • 2 cups Italian-style salad dressing, divided
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, chopped
  • salt and pepper to taste
  • 1 tomato, quartered
Instructions
1
Begin by filling a large container with salted water and placing it on the stovetop to reach its boiling point. Next, add the rotini pasta and cook it until it reaches a tender yet still slightly firm texture when bitten into, typically taking 8 to 10 minutes; then drain the water and rinse it under cold running water.
2
In a separate bowl, combine the cooked pasta with sliced red pepper, zucchini, chopped onion, salami slices, pepperoni pieces, shredded mozzarella cheese, artichoke hearts, pitted olives, and steamed broccoli. Pour 1 cup of dressing over the pasta mixture and stir until everything is well incorporated; cover the bowl with a lid and refrigerate it in the refrigerator until you're ready to serve.
3
Just before presenting your pasta salad, give it a final stir with the remaining 1 cup of dressing, sprinkle some grated Parmesan cheese, add chopped parsley, minced garlic, salt, and pepper to taste; then garnish with sliced tomato wedges