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vengeance (best served cold)

(4 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is one great salad anything and everything can be added to this pasta...It is full of vegetables and dry salami,mixed olives, cheese, tomato, onion and cheese. A dinner in a bowl served cold... that's why I called it " Vengeance" -(a dish best served cold)

(4 ratings)
yield 4 -6 servings
prep time 10 Min
cook time 5 Min

Ingredients For vengeance (best served cold)

  • 16 oz
    rotini pasta (spiral)
  • 10 oz
    jar italian deli mix (olives)plus a few more black ones,if desired
  • 16 oz
    jar bernstein's cheese fantastico dressing
  • 1/2 lb
    sliced dry salami
  • 1
    jar artichoke heart, as many as desired
  • 1 bunch
    green onion, sliced(some green)
  • 1 sm
    ripe tomato, chopped
  • 1/2 c
    diced red bell pepper
  • 1 Tbsp
    parmesan cheese

How To Make vengeance (best served cold)

  • 1
    Cook rotini in boiling water for 8 minutes- just until al dente.Drain, Rinse, Drain. Drain and chop the deli mix(olives) add a few more sliced black olives , if desired, I like them. Slice salami into quarters. Add remaining ingredients to the cooled pasta.. Chill overnight so the salad absorbs the dressing.
  • 2
    dressing: This is the best- but you can use your favorite Italian dressing with lots of spices in it.
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Categories & Tags for Vengeance (best served cold):

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