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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This salty Italian pasta salad makes the perfect pairing for a grill out.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Colander
- Large bowl
Directions
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.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 10mg
- Sodium: 460mg
- Total Carbohydrates: 31g
- Protein: 7g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
From the week of May 22, 2019