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Italian Pasta Salad

Contributed By: Lynn, MN | See all of Lynn's recipes
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  35 Minutes
  6 cups
A tangy Italian Pasta Salad. The marinating time enhances the zestiness of this moutwatering salad. Use as main course or filling side dish.
2 1/2 cups pasta - rotini, fusilli, gemelli,radiatore, penne, or ziti are best.  Try getting tri-color when available.
1/2 cup finely chopped red onion
1/2 cub red pepper,thinly sliced into 1" pieces
1 jar marinated artichoke hearts.  Quarter each heart.  Reserve liquid
1 cup broccoli flowerets
1 4 oz can sliced ripe olives, drained
1 cup halved grape tomatoes
1/2 cup fresh basil, stemmed and sliced chiffonade
1 tsp Italian Seasoning
1 cup cubed pepperoni or salami
1 bottle Newman's Own Italian -or- Oil and Vinegar Dressing
1/4 tsp hot pepper flakes
Parmesan Cheese
Black Pepper
Cook pasta according to directions; drain. Rinse with cold water to cool quickly; drain.

Combine all ingredients, except parmesan, in large bowl. Add dressing and gently blend. Refrigerate for 6 hours to allow flavors to mature.

To Serve: place on plates and top with cheese.

Date Added: 04/02/2009
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Lynn, MN Reviewed: 04/18/2009
Great Tangy Italian Pasta Salad!
I made this dish for our Easter Sunday Buffet Dinner.
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