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- Preparing Time: 2 hours and 40 minutes
- Total Time: -
- Served Person: 10
- ground black pepper to taste
- 1 teaspoon italian seasoning
- 1/2 cup shredded parmesan cheese
- 1 cup diced roasted red peppers
- 1 small red onion, diced
- 1 (4 ounce) can sliced black olives
- 1 (16 ounce) package tri-color rotini pasta
- 1 cup cubed mozzarella cheese
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- 1/4 pound salami, diced
- 3/4 cup sliced stuffed green olives
- 1/2 cup sliced pepperoncini peppers (optional)
- 1/4 teaspoon garlic powder, or to taste
- 1 pinch seasoned salt, or to taste
- 1/3 cup italian-style salad dressing (such as newman's own®)
- 1/4 cup mayonnaise (such as best foods®)
- Carbohydrate 38.2
- Cholesterol 24
- Fat 17.1
- Protein 13.5
- Sodium 1375
- Calories 358 calories;
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool. Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl. Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.
