Italian pasta salad is the perfect summer dish. Quick to prepare and the leftovers are delicious as lunch the next day.
|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|
WHISK the salad dressing, Italian seasoning, garlic powder and salt together in a large bowl until well blended; set aside.
COOK the pasta according to package directions, drain, rinse with cold water and toss with the dressing mixture.
STIR in the remaining ingredients and refrigerate, covered until service.