Description
A bright and tangy pasta salad packed with protein-rich rotini, assorted deli meats, cheeses, and fresh summer vegetables, all tossed in a light Italian dressing.
Ingredients
- 1 (8 oz) box of protein or chickpea rotini pasta
- 3/4 cup Olive Garden light Italian dressing
- 1/2 red onion, chopped into small pieces
- 1 large bell pepper, chopped
- 1 medium cucumber, peeled and diced
- 1 (8 oz) package of smoked deli ham, chopped
- 1 (5 oz) package of turkey pepperoni, chopped
- 5 oz of light Italian dry salami, chopped
- 4 slices of ultra-thin provolone cheese, chopped
- 1/2 cup of feta cheese, crumbled
- Fresh basil, torn or chiffonaded (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the protein or chickpea rotini according to package directions until al dente.
- Rinse and cool: Drain the pasta and rinse under cold water to stop the cooking and cool it quickly.
- Prep vegetables: While the pasta cools, chop the red onion, bell pepper, and cucumber into uniform, bite-sized pieces.
- Chop proteins and cheeses: Chop the smoked deli ham, turkey pepperoni, light Italian dry salami, and provolone cheese into bite-sized pieces; crumble the feta.
- Combine and toss: In a large bowl, combine the cooled pasta, chopped veggies, meats, provolone, and crumbled feta. Drizzle the Italian dressing over and toss to combine evenly.
- Chill and meld: Cover and refrigerate for at least 30 minutes to meld flavors. Serve chilled with torn fresh basil if using.
Notes
Use cold water to stop cooking the pasta immediately to keep it from getting mushy. Taste before chilling and adjust dressing amount as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook/Salad
- Cuisine: Italian