This salad is jam-packed with flavors of the Mediterranean.
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2 cups uncooked dried rotini pasta
3/4 cup pitted kalamata or ripe olives
1/2 cup thinly sliced red onion, if desired
1/3 cup olive oil or balsamic vinaigrette dressing
2 medium (2 cups) tomatoes, coarsely chopped
2 ounces (1/2 cup) hard salami, cut into thin strips
1 (14-ounce) can quartered artichoke hearts, drained
3 tablespoons chopped fresh oregano leaves
4 (3/4-ounce) slices Land O Lakes® Provolone Cheese, cut into thin strips
*Substitute 1 tablespoon dried oregano leaves.
Cook rotini according to package directions. Rinse with cold water; drain.
Combine all ingredients except cooked rotini and cheese in large bowl; toss gently to coat.
Add cooked rotini and cheese; toss gently to coat. Refrigerate 4 hours to blend flavors.
This is a great make-ahead salad. Add 2 to 3 tablespoons additional salad dressing before serving.
Explore reviews fromour online community
I would make this again with a few alterations. The Calamatta olives over powered it so I would use a milder olive. I will use a sweeter tomato like a cherry or grape, cut in half and I would not use olive oil but use the balsamic vinagrette recommended.
I made this with pepperoni since my grocery store was out of salami. It was a good choice. Hopefully I'll have salami for the next time but overall, the recipe was a good one.