Ingredients
10
10 servings
- •1 (16 ounce) package tri-color rotini pasta
- •1 small red onion, diced
- •1 cup diced roasted red peppers
- •1 cup cubed mozzarella cheese
- •1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- •¼ pound salami, diced
- •¾ cup sliced stuffed green olives
- •1 (4 ounce) can sliced black olives
- •½ cup sliced pepperoncini peppers (Optional)
- •1 teaspoon Italian seasoning
- •¼ teaspoon garlic powder, or to taste
- •1 pinch seasoned salt, or to taste
- •ground black pepper to taste
- •⅓ cup Italian-style salad dressing (such as Newman's Own®)
- •¼ cup mayonnaise (such as Best Foods®)
- •½ cup shredded Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool.
- Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.
- Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.
Nutritional Facts
Per 10 servings
- Calories: 358
- Carbohydrate: 38g
- Fat: 17g
- Fiber: 3g
- Protein: 14g
- Sugar: 3g
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