Pasta Salad a la Honeybear

Ingredients

  • 1 (16 ounce) package tri-color rotini pasta
  • 1 small red onion, diced
  • 1 cup diced roasted red peppers
  • 1 cup cubed mozzarella cheese
  • 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
  • 1/4 pound salami, diced
  • 3/4 cup sliced stuffed green olives
  • 1 (4 ounce) can sliced black olives
  • 1/2 cup sliced pepperoncini peppers (optional)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder, or to taste
  • 1 pinch seasoned salt, or to taste
  • Ground black pepper to taste
  • 1/3 cup Italian-style salad dressing (such as Newman’s Own)
  • 1/4 cup mayonnaise (such as Best Foods)
  • 1/2 cup shredded Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool.

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Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.

Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.