~ Italian Rigatoni Salad ~

4
Cassie *

By
@1lovetocook1x

This pasta side is always a welcomed dish at our picnics. It makes for a great potluck dish as well. If you don't like artichokes, just leave them out. I did this time.


Enjoy!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
15 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

  • NOTE: THE PASTA WILL ABSORB MOST OF THE DRESSING AS IT CHILLS, SO IF YOU LIKE A SOUPIER SALAD, YOU MIGHT WANT TO DOUBLE THE DRESSING OR MAKE 1/2 MORE THE DRESSING RECIPE

  • 2 oz
    each, salami & pepperoni, cut into strips
  • 2 c
    small rigatoni cooked al dente, drained and rinsed
  • 1 tsp
    jarred minced garlic
  • 1/2 c
    sweet red bell pepper
  • 8 oz
    artichoke hearts, drained and chopped
  • 1/2 c
    whole black olives, cut in half
  • 3 Tbsp
    minced red onion
  • 1 small
    carrot, sliced, thin
  • 1
    roma tomato, seeded and diced
  • 4 - 6 oz
    block, mozzarella cheese, cubed
  • DRESSING

  • 1/4 c
    oil
  • 2 Tbsp
    red wine vinegar
  • 2 tsp
    salad supreme seasoning
  • 1 tsp
    sugar
  • 1/2 tsp
    each - dried oregano, salt & dried basil
  • 3/4 tsp
    dry mustard

How to Make ~ Italian Rigatoni Salad ~

Step-by-Step

  1. Cook pasta according to box.

    In a small bowl, mix seasonings, oil, vinegar, sugar. Set aside.

    In a medium bowl, mix cold pasta with artichokes, garlic, olives, peppers, carrot, salami, pepperoni and cheese.

    Toss dressing with pasta ingredients to coat. Cover and chill for a couple hours. Stir and serve.

Printable Recipe Card

About ~ Italian Rigatoni Salad ~




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