Antipasto Rotini Salad Recipes

Steps:

• Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
• Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.

Steps:

• Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
• Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

Steps:

• In a large salad bowl, put together all the above salad ingredients.
• Make the salad dressing at least 2 hours (preferably the night before).
• Mix all the ingredients together and let them"set".
• This makes more dressing than you need so put only what you need on the salad and toss thoroughly.

Steps:

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

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse twice in cold water.
• In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese and dressing.
• Refrigerate for at least 1 hour before serving.

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients., For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

Steps:

• Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.