Italian Pasta Salad


You can create many different variations just by changing the kinds of vegetables, cheeses and meats.

-- Serves
SKILL LEVEL 12 servings
1 pound rotini pasta
1 can (14 ounces) quartered artichoke hearts, well drained
1/2 cup finely diced red onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
4 ounces julienned salami
6 ounces (1-1/2 cups) cubed provolone cheese
1/2 cup pitted kalamata olives
1 cup Mazola® Corn, Canola OR Vegetable Oil
1/2 cup white wine vinegar
1/4 cup salad seasoning with cheese

Cook pasta according to package directions.  Rinse with cold water and drain well.

Combine pasta, artichokes, onions, bell peppers, salami, provolone and olives in a large bowl. Mix well.

Whisk oil, vinegar and seasoning in bowl. Pour over pasta mixture and toss.  Refrigerate until chilled, at least 1 hour.

Total Time
Cook Time 15 minutes
Chill Time At least 1 hour
Nutritional Facts
Total Fat grams 16.00
Saturated Fat grams 3.00
Cholesterol milligrams 8.00
Sodium milligrams 576.00
Total Carbohydrates grams 31.00
Protein grams 6.00
LEAVE A review


To comment on a recipe, please login or register.


Be the first to get new recipes, tips and videos.

Related Recipes