3/4 cup giardeniera mix, drained, coarrsely chopped
1 pkg. hard salami slices, stacked and quartered (3oz.)
1/2 cup kalamata olives, pitted, halved
1/2 cup canned chikpeas, drained, rinsed
1/4 cup feta cheese, crumbled
Instructions
1. Bring a pot of salted water to a boil for the rotini.
2.Combine oil,vinerar,sugarseasoning,mustard,salt, and peppers ina glass jar with a tight-fitting lid. Shake until blended.
3.Cook pasta according to package directions. Drain well, shake off excess water (do not rinse),and transfer to a large bowl.
4.Toss pasta with remaining ingredients and 1/4 cup dressing to coat. Taste and add more dressind if desired. (store extra dressing in the refrigerator for up to 2 weeks.)
Originally Submitted
5/7/2008
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