Recipe for Antipasto Rotini Salad

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Yield:

Ingredients:

Amount	Ingredient
	Salad ----------------
8 oz	uncooked rotini (3 cups)
2 cup	fresh broccoli florets
4 oz	thinly sliced genoa salami cut into strips
1 can	red kidney beans (15.5 oz) drained and rinsed
4 x	Italian plum tomatoes cut into thin wedges
1 x	green bell pepper sliced
1/2 sm	red onion sliced
1/2 cup	pitted olives
	----------------- Dressing ----------------
3/4 cup	mayonnaise
2 oz	shredded Parmesan cheese
1/3 cup	milk
1/2 tsp	black pepper
1/2 tsp	Worcestershire sauce

Instructions:

Instructions: Cook rotini to desired doneness as directed on package, adding broccoli during the last 3 minutes of cooking time.

Drain rotini and broccoli; rinse with cold water until cool. In large bowl, combine cooked rotini and broccoli with all remaining salad ingredients.

In medium bowl, combine all dressing ingredients; mix well. Pour dressing over salad; toss until well mixed. Cover; refrigerate at least 2 hours. Stir before serving.

24 1/2 cup servings

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