Antipasto Rotini Salad

Quick and easy, add or change ingredients to your liking and tastes. Make it super quick and easy with Frozen Stir Fry Vegetable Mix instead of fresh vegetables! Omit the salami and make it vegetarian.

• Ready In: 2 hrs
• Serves: 24
• Yields: 24 1-cup servings

Ingredients

• 1 (16 ounce) package  tri-colored rainbow rotini pasta, uncooked
• 1  package  oriental style frozen  stir fry vegetables, thawed and drained
• 1 (8 ounce) bottle  Italian salad dressing
• 8  ounces  thinly sliced  genoa salami, cut into strips
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1⁄2 medium red onion, thinly sliced
• 1  cup  pitted kalamata olive, halved
•  parmesan cheese (to garnish)
•  salt and pepper

Directions

1. Cook rainbow rotini according to package directions or to desired doneness.
2. Drain pasta.
3. In a large bowl, mix pasta, vegetables, beans, onion, and olives.
4. Pour dressing over salad and toss well.
5. Cover and refrigerate at least 2 hours before serving.
6. Garnish with parmesean cheese before serving.
7. Salad can be made the night before.
8. Add extra dressing if needed.