Name: Summer Pasta Salad II
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Rotini/corkscrew pasta - 1 pound; Red bell pepper, chopped - 1; Zucchini, sliced - 1 small; Red onion, chopped - 1 small; Sliced black olives - 1 (2 ounce) can; Artichoke hearts, drained - 1 (6 ounce) can; Chopped fresh broccoli - ¼ cup; Salami, cut into strips - ½ pound; Pepperoni, each piece cut into 4 - ½ pound; Mozzarella cheese, cut into strips - ½ pound; Italian-style salad dressing, divided - 2 cups; Grated Parmesan cheese - ¼ cup; Chopped fresh parsley - 2 tablespoons; Garlic, chopped - 1 clove; Salt and pepper to taste - 1 clove; Tomato, quartered - 1

Ingredients for - Summer Pasta Salad II

1. Rotini/corkscrew pasta 1 pound

2. Red bell pepper, chopped 1

3. Zucchini, sliced 1 small

4. Red onion, chopped 1 small

5. Sliced black olives 1 (2 ounce) can

6. Artichoke hearts, drained 1 (6 ounce) can

7. Chopped fresh broccoli ¼ cup

8. Salami, cut into strips ½ pound

9. Pepperoni, each piece cut into 4 ½ pound

10. Mozzarella cheese, cut into strips ½ pound

11. Italian-style salad dressing, divided 2 cups

12. Grated Parmesan cheese ¼ cup

13. Chopped fresh parsley 2 tablespoons

14. Garlic, chopped 1 clove

15. Salt and pepper to taste 1 clove

16. Tomato, quartered 1

How to cook deliciously - Summer Pasta Salad II

1 . Stage

Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.

2 . Stage

In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.

3 . Stage

When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges