Heat a large stockpot of lightly salted water over high heat. Cook pasta according to package directions; drain. Run cold water over cooked pasta until chilled. Place drained pasta in a large bowl.
This salty Italian pasta salad makes the perfect pairing for a grill out.
Servings and Ingredients
|1||(16-oz.) box Hy-Vee tri-color rotini|
|4 oz.||sliced salami|
|1 c.||cucumber, chopped|
|½ c.||sliced banana peppers, drained|
|½||medium red onion, thinly sliced|
|½ c.||fresh asparagus, trimmed, blanched, and chopped|
|¼ c.||sliced black olives, drained|
|¼ c.||sliced green olives|
|1 ½ tsp.||Hy-Vee Italian seasoning|
|¾ c.||Hy-Vee Italian dressing|
|Fresh parsley, for garnish|
Things To Grab
- Large stockpot
- Large bowl
Toss cooked pasta with salami, cucumbers, banana peppers, red onions, asparagus, black olives, green olives, and Italian seasoning until combined. Stir in Italian dressing. Cover and refrigerate 2 hours or overnight.
Just before serving, garnish with fresh parsley, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 10mg
- Sodium: 460mg
- Total Carbohydrates: 31g
- Protein: 7g
From the week of May 22, 2019