Pasta salad is so good. You can make it ahead of time and it gets better and better the longer it sits. I make this as a side salad for most barbecues, and I have brought it to the beach for lunch. It’s great.
Ingredients
1 Lb Rotini Pasta
1 Pint Grape Tomatoes – sliced lengthwise
1 Can Small Black Olives – Pitted
6 oz, Feta Cheese
¼ Lb Sliced Pepperoni
½ Lb Hard Salami
2 – 6oz Jars Marinated Artichoke Hearts
2 TBSP Chopped Basil
1 Pint Grape Tomatoes – sliced lengthwise
1 Can Small Black Olives – Pitted
6 oz, Feta Cheese
¼ Lb Sliced Pepperoni
½ Lb Hard Salami
2 – 6oz Jars Marinated Artichoke Hearts
2 TBSP Chopped Basil
2 Cups Broccoli Florets – Optional
1 Bottle (16 oz) Italian Salad Dressing
Salt & Pepper
|
Instructions
Boil Pasta following the package directions. Cook until al dente. Drain pasta and season with salt and pepper. In a large bowl, add the hot pasta and ½ the feta cheese. Mix well. Add the grape tomatoes, olives, pepperoni, salami, artichoke hearts and cooked broccoli florets. Toss to combine all the ingredients. Add the salad dressing and the chopped basil. Mix thoroughly. Sprinkle the rest of the feta cheese on top before serving. |
