- 1 (16 ounce) package tri-color rotini pasta
- 1 small red onion, diced
- 1 cup diced roasted red peppers
- 1 cup cubed mozzarella cheese
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- 1/4 pound salami, diced
- 3/4 cup sliced stuffed green olives
- 1 (4 ounce) can sliced black olives
- 1/2 cup sliced pepperoncini peppers (optional)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder, or to taste
- 1 pinch seasoned salt, or to taste
- ground black pepper to taste
- 1/3 cup Italian-style salad dressing (such as Newman's Own®)
- 1/4 cup mayonnaise (such as Best Foods®)
- 1/2 cup shredded Parmesan cheese
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool.
- Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.
- Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.
03/16/2017
recipepes.com
Pasta Salad a la Honeybear, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
