Pasta Salad
Ingredients
- As seen on WKTV NEWSChannel 2 and featured on The Daily Meal's 12 Perfect Picnic Recipes for Your Next Outdoor Get-together
- 1 (16-ounce) package rotini (corkscrew) pasta
- 1 (7.5-ounce) jar quartered marinated artichoke hearts, drained, chopped and reserving 2 tablespoons liquid
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 pound sliced provolone cheese, cut into strips
- 1/4 pound sliced Genoa salami, cut into strips
- 1/4 cup minced red onion
- 1 small red bell pepper, chopped
- 2 medium tomatoes, seeded and chopped
- 1 (3.8-ounce) can sliced pitted ripe olives, drained
- 1/3 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
Instructions
- Begin cooking rotini according to package directions.
- Meanwhile, prepare vinaigrette. In a medium bowl, combine the 2 tablespoons reserved artichoke liquid, olive oil, vinegar, sugar, salt, oregano, garlic powder, and pepper; whisk until well blended. In a large bowl, combine artichoke hearts, provolone cheese, salami, onion, pepper, tomatoes, olives, Parmesan cheese, parsley, and basil.
- Drain rotini; rinse with cold water and drain again. Add rotini to cheese and salami mixture; drizzle with vinaigrette. Toss to combine. Cover and chill for at least 1 hour and up to 1 day in advance. Toss before serving. Makes 12 servings.
Copyright 2017 by Cynthia O\'Connor O\'Hara - All Rights Reserved - The Harried Housewife is a registered trademark of Cynthia O\'Connor O\'Hara
