Serves: 8 | Prep: 20 min | Cook: 8 min | Chill: 1-24 hr | Ready before chilling: 28 min
12 oz. Tri-Color Rotini
8.45 fl. oz. Sir Kensington’s Pepperoncini Italian Vinaigrette***
2 c. halved cherry tomatoes
1 c. julienned hard salami
1/2 c. pitted and sliced Greek olives
1/4-1/3 c. shredded Parmesan
1 c. Mozzarella (balls or cubed)
7.5 oz. Marinated Artichoke hearts
1 English Cucumber, diced
Parsley fine chopped for garnish
Sir Kensington’s Pepperoncini Italian Vinaigrette has a bit too much oil so I add additional Red Wine Vinegar or White Rice Vinegar. Also additional salt and pepper too taste.
Bring a large pot of salted water to boil and cook your rotini pasta until al dente. Typically, 7-9 minutes. Drain your pasta and be sure to rinse with cold water.
In a large bowl, combine the pasta with the remaining ingredients, dressing last. You can serve right away or let salad chill and really soak up all the flavors. Pasta salad will last in an airtight container in the fridge for up to 3-4 days.