Rotini pasta, salami, cheese, black olives, red peppers and zucchini are tossed in a mustard vinaigrette for a delicious make-ahead salad.
What You Need
Original recipe yields 8 servings
1 pkg. (1 lb.) rotini pasta, cooked, drained
12 slices OSCAR MAYER Hard Salami, chopped
1/4 lb. KRAFT Swiss Cheese, cubed
1/2 cup sliced black olives
1 red pepper, cut into thin strips
2 small zucchini, sliced
1/3 cup GREY POUPON Harvest Coarse Ground Mustard
1/2 cup oil
1/4 cup white wine vinegar
1 tsp. dried basil leaves
1/4 tsp. cracked black pepper
1 clove garlic, crushed
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Let's Make It
Combine pasta, salami, cheese, olives, red peppers and zucchini in large bowl.
Beat remaining ingredients with wire whisk until well blended. Add to pasta mixture; toss to coat. Cover.
Refrigerate several hours or until chilled, stirring occasionally.
At 8 servings, this variation of a classic salad makes a great addition to any party menu.
For extra flavor, prepare as directed using pitted Greek kalamata olives.
Prepare as directed, using CRACKER BARREL Baby Swiss or Sharp Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.