Italian Deli Pasta Salad
This zesty, flavorful pasta salad is perfect for picnics and potlucks. Even better, it can be made up to a day in advance.
Serves
8
Prep time 15 minutes
Cook time 10 minutes
Ingredients
8 oz. uncooked rotini pasta (2 3/4 cups)
2 cups broccoli florets, cut into 1-inch pieces
1 can (14.5 oz.) Del Monte® Diced Tomatoes, well-drained
1 can (14.5 oz.) Del Monte® Cut Green Beans, drained
1/2 cup pepperoncini, stemmed and thinly sliced
1/2 cup diced onion
1 can (2.25 oz.) sliced black olives, drained, optional
1/2 cup sliced hard salami, cut into thin strips, optional
1/2 cup bottled Italian salad dressing
1 tsp. dried oregano
Grated Parmesan cheese, optional
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Directions
Bring a large pot of salted water to a boil. Add rotini and cook according to package instructions until tender (not al dente), adding broccoli during the last 30 seconds of cooking.
Drain pasta and broccoli in a colander and rinse with cold water until completely cool. Drain well and transfer to large serving bowl.
Add tomatoes, green beans, pepperoncini, onion, olives and salami, if desired, Italian salad dressing and oregano. Toss until well combined. Season to taste with salt, if desired. Cover and refrigerate at least 1 hour before serving. Toss before serving, sprinkled with parmesan cheese, if desired.
Tips:
- Save any drained tomato juices not used in recipe to prepare other dishes such as tomato sauces, roasts, soups, stews, braises, chili, beans, grains, slow cooker dishes and beverages. Store juices in a sealable glass or plastic container 2 days in the refrigerator or 2 months in the freezer.
- Can be made ahead and refrigerated up to 24 hours. Toss well before serving, adding 1-2 Tbsp. additional salad dressing, as needed.