This salad is jam-packed with flavors of the Mediterranean.
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2 cups uncooked dried rotini pasta
34 cup pitted kalamata or ripe olives
12 cup thinly sliced red onion, if desired
13 cup olive oil or balsamic vinaigrette dressing
2 medium (2 cups) tomatoes, coarsely chopped
2 ounces (12 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.
STEP 1
Cook rotini according to package directions. Rinse with cold water; drain.
STEP 2
Combine all ingredients except cooked rotini and cheese in large bowl; toss gently to coat.
STEP 3
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.
Recipe Tip
To pit kalamata olives easily, press down on olives with wide end of large knife. Remove pit with fingers.
