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Marinated Antipasto Salad
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6 ounces (2 cups) uncooked dried radiatore pasta (pasta nuggets)

1 cup broccoli florets

1 cup pitted ripe olives

1 cup chopped red pepper

1/2 cup zesty Italian salad dressing

2 (6-ounce) jars marinated artichoke hearts, drained

8 ounces Cheddar cheese, cubed 1/2-inch

8 ounces hard salami, cubed 1/2-inch

3 slices red onion, cut in quarters

How to make

  1. STEP 1

    Cook pasta according to package directions. Rinse with cold water; drain.

  2. STEP 2

    Combine all salad ingredients in large salad bowl ; mix lightly.

  3. STEP 3

    Cover; refrigerate for 1-2 hours to blend flavors.

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