(New pictures added to this post on 10/21/21) A few summers ago, I tried making Baked Italian Zucchini Boats, and it has become one of my go-to side dishes when I want something a little special. Especially for an Italian dinner, but really, it goes …
I worked long and hard on this Classic Italian Stromboli to get it “just” right. I’m happy to report that this one pleased our family perfectly. It’s so delicious! Tender, sweet crust. Creamy herb and garlic sauce. Cheese. Pepperoni. Canadian Bacon. More Cheese. So Yummy! …
Antipasto Rotini Salad is an easy recipe to make for your family this summer. Perfect for a family barbecue, picnic, or church potluck.
The first time I tried this salad was probably back when I was in high school. Many years ago. But at the time, I thought it was an amazing dish. Unlike anything I’d ever tasted with cute squiggly pasta!
My selections at the grocery store has evolved since then. Many more choices available on the shelves. Like Tri-Color Rotini. And the availability of canned artichoke hearts! Who knew!
Gather your ingredients so you have everything close at hand on the counter or table.
With a sharp knife and cutting board, chop the onion. Peel and dice the carrot. Dice the green bell pepper.
Using a fine-edge grater, grate the fresh Parmesan. If you don’t have any fresh Parmesan, you may use canned grated Parmesan.
In a medium saucepan, cook Tri-Colored Veggie Rotini according to package directions. Empty the cooked pasta into a colander. Rinse with cold water and drain.
If you don’t have Tri-Colored Veggie Rotini you may substitute plain rotini. However, I think the colored rotini really gives this salad a nice pop of color.
In a large bowl, combine the drained artichoke hearts, whole cherry tomatoes, halved black olives, chopped onion, diced carrots and green bell peppers, and sliced pepperoni.
Add drained rotini and toss with creamy Italian dressing. Sprinkle with freshly grated Parmesan cheese, seasoning salt, and freshly ground black pepper as desired.
Cover and refrigerate for at least one hour before serving to allow the ingredients to blend with each other. Before serving you may need to add some more creamy Italian dressing as the pasta tends to really soak it up.
This recipe will serve 8-10 people.
Unlike creamy salads that use sour cream, salad dressing, or mayo, you don’t have to worry about this antipasto salad going “bad.” Of course, it’s best served cold. But at least no one will get food poisoning if it sets out on the table for an hour. And that’s important. Fear of potato salad comes to mind. Right?
See more Salad Recipes Here. View more Italian Recipes Here. Browse Picnic Foods Here.
