PASTA SALAD

Pasta Salad image

We love a nice cold pasta salad. This one was so colorful! It has a lot of ingredients but they all pair so well with one another. The cheese and salami add a heartiness to the salad, while the pepperoncinis give it a kick of spice. This would be great served at a BBQ or picnic this summer.

Provided by Belinda Loucks

Categories Salads

Time 30m

Number Of Ingredients 13

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Ingredients

1 box spiral pasta (I use multi-color), 16 ounce
2 c grape tomatoes (or cherry cut in half)
1 large orange or green bell pepper, chopped
1 c green or black olives, or a little of both
1 c marinated artichoke hearts
1/2 c diced pepperocinis
1/2 lb sliced salami, cut slices in quarters
1/2 lb provolone cheese, cut into 1/2" sections
2 stick celery, chopped
1 small red onion, diced
2 c broccoli florets (bite sized)
1 c feta cheese
1-1/2 - 2 bottle Paul Newman Italian dressing (that's what I prefer)

Steps:

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
2. In a LARGE mixing bowl start adding all of your chopped up vegetables, add all the cheeses and salami. Some of the amount of these ingredients vary depending on personal preference.
3. Add 1 bottle of salad dressing and stir. You will probably need to add 1/2 of the 2nd bottle. Stir and refrigerate. Before serving, add the other 1/2 of the 2nd bottle. As the salad sits it will absorb the salad dressing, so be sure to save that 2nd 1/2 of the 2nd bottle before serving. Enjoy!

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