Ellen's Muffaletta Pasta Salad

Name: Ellen's Muffaletta Pasta Salad
Total time: 100
Yield: 8
Ingredients: 1 (16 ounce) package rotini pasta; 2 carrots, peeled and cut into 1/2-inch cubes; 1 cup chopped pepperoncini (Optional); ½ pound Genoa salami, cut into 1/2-inch cubes; ½ pound Cheddar cheese, cut into 1/2-inch cubes; ⅓ pound provolone cheese, cut into 1/2-inch cubes; ½ sweet onion, cut into 1/2-inch pieces; ½ cup 1/2-inch pieces pitted green olives; ½ cup 1/2-inch pieces Kalamata olives; ½ cup 1/2-inch pieces pepperoni; ½ cup 1/2-inch pieces celery; ½ cup chopped green bell pepper; ½ cup chopped red bell pepper; ½ (6 ounce) jar marinated artichoke hearts, drained and cut into 1/2-inch pieces; 1 (8 ounce) bottle Italian-style salad dressing, or more to taste

Recipe by Ellen Bancroft Ziegler from allrecipes.com

Lunch 2 Hr. 40 Mins.

Ingredients

8 servings

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1 (16 ounce) package rotini pasta
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2 carrots, peeled and cut into 1/2-inch cubes
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1 cup chopped pepperoncini (Optional)
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½ pound Genoa salami, cut into 1/2-inch cubes
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½ pound Cheddar cheese, cut into 1/2-inch cubes
•

⅓ pound provolone cheese, cut into 1/2-inch cubes
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½ sweet onion, cut into 1/2-inch pieces
•

½ cup 1/2-inch pieces pitted green olives

•

½ cup 1/2-inch pieces Kalamata olives
•

½ cup 1/2-inch pieces pepperoni
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½ cup 1/2-inch pieces celery
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½ cup chopped green bell pepper
•

½ cup chopped red bell pepper
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½ (6 ounce) jar marinated artichoke hearts, drained and cut into 1/2-inch pieces
•

1 (8 ounce) bottle Italian-style salad dressing, or more to taste

Instructions

Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.