Bulk Pasta Salad Recipe
Tri-Color Rotini Pasta, Provolone, Salami, Mushrooms, Turkey, Capers, Artichoke Hearts, Sun-Dried Tomatoes, Black and Green Olives, Romano Cheese, and Marco's Homemade Balsamic Vinaigrette. *** (Two Days advanced Notice, please)
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the tri-color rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- 2
Mix Ingredients
In a large mixing bowl, combine the cooked and cooled pasta with provolone cheese, salami, mushrooms, turkey, capers, artichoke hearts, sun-dried tomatoes, black olives, green olives, and Romano cheese.
- 3
Add Vinaigrette
Pour Marco's homemade balsamic vinaigrette over the pasta salad and toss gently to combine all ingredients evenly.
- 4
Chill
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.
- 5
Serve
Before serving, give the salad a gentle toss and adjust seasoning with salt and pepper to taste.
