Classic Italian Pasta Salad
 30 min  8 to 10 servings
INGREDIENTS:
- SALAD
- 2 cups cooked rotini pasta, drained (about 1 cup uncooked)
- 1 (14 oz.) can artichoke hearts, drained and cut into bite-size pieces
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 cup cubed provolone cheese
- 1 carrot, cut into julienne strips
- 1/4 cup minced red onion
- 1 (2 1/4 oz.) can sliced pitted black olives
- 1/4 pound salami, chopped
- DRESSING
- 1/3 cup Crisco® Extra Virgin Olive Oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon dry mustard
- 3 to 4 tablespoons finely chopped fresh basil, or to taste
PREPARATION DIRECTIONS:
1. COMBINE pasta, artichoke hearts, red pepper, green pepper, cheese, carrot, onion, olives and salami in a serving bowl.
2. WHISK olive oil, vinegar, salt, pepper, sugar, mustard and basil in a small bowl. Pour over pasta. Toss to coat. Season to taste.
3. COVER and refrigerate 2 hours or overnight. Toss before serving.
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