Antipasto Rotini Salad Recipe

• 8 ounce uncooked rotini (3 c.)
• 2 c. fresh broccoli florets
• 4 ounce thinly sliced genoa salami cut into strips
• 1 can red kidney beans (15.5 ounce) liquid removed 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 c. pitted olives
• 3/4 c. mayonnaise
• 2 ounce shredded Parmesan cheese
• 1/3 c. lowfat milk
• 1 1/2 tsp black pepper
• 1/2 tsp Worcestershire sauce
• 3 x garlic cloves chopped

1. Cook rotini to desired doneness as directed on package, adding broccoli during the last 3 min of cooking time.
2. Drain rotini and broccoli; rinse with cool water till cold.
3. In large bowl, combine cooked rotini and broccoli with all other salad ingredients.
4. In medium bowl, combine all dressing ingredients; mix well.
5. Pour dressing over salad; toss till well mixed.
6. Cover; chill at least 2 hrs.
7. Stir before serving.
8. 24 1/2 c. servings

rotini, fresh broccoli florets, genoa salami, red kidney beans, italian plum tomatoes, green bell pepper, red onion, olives, mayonnaise, parmesan cheese, milk, black pepper, worcestershire sauce, garlic

Taken from cookeatshare.com/recipes/antipasto-rotini-salad-65792 (may not work)