Antipasto Pasta Salad
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Why I Love This Recipe
Developed and Tested by the Ronzoni Kitchens
Ingredients You'll Need
3 cups (8 oz.) RONZONI Rotelle, uncooked
1-1/2 cups cherry tomatoes, halved
1-1/4 cups (1/2 lb.) cubed Provolone cheese
1-1/4 cups (1/2 lb.) cubed salami
3/4 cup pitted ripe olives, drained
3/4 cup green pepper strips
1/4 cup (2 oz. jar) sliced pimiento, drained
1 cup (8 oz.) Italian salad dressing
Directions
Instructions:
Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
In large bowl, toss cooled pasta with remaining ingredients until well blended.
Cover; refrigerate to blend flavors, stirring occasionally.
6 to 8 servings.
Developed and Tested by the Ronzoni Kitchens
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