Servings
8
Prep Time
15 Min
Cook Time
10 Min
Ingredients
| 1 pkg. (12 oz.) | plain or tricolor rotini pasta |
| 1 cup | balsamic salad dressing |
| 2 tsp. | Italian seasonings |
| 1 tsp. | garlic powder |
| 1 tsp. | kosher salt |
| ½ lb. | Italian salami, thick sliced and cut into quarters, optional |
| ¾ cup | Borden® Cheddar Cheese, cubed |
| ½ cup | Borden® Finely Shredded Aged Parmesan Shreds |
| 1 jar (6 oz.) | quartered, marinated artichoke hearts, drained |
| 1 cup | chopped bell pepper, red, green, yellow or a variety of colors |
| 1 medium | tomato, seeded and chopped |
| 1 can (2.25 oz.) | black olives, sliced |
Steps
| 1 |
WHISK
the salad dressing, Italian seasoning, garlic powder and salt together in a large bowl until well blended; set aside.
|
| 2 |
COOK
the pasta according to package directions, drain, rinse with cold water and toss with the dressing mixture.
|
| 3 |
STIR
in the remaining ingredients and refrigerate, covered until service.
|
NOTE:
Preparing the day before serving will allow the flavors to blend. Add a little more dressing before serving if the salad seems dry.
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