Pasta Salad

Pasta Salad

• 12 to 16 oz box Rotini Primavera
• 1 envelope Good Seasons Italian Dressing Mix*
• 1/4 cup red wine vinegar*
• 3 tablespoons water*
• 1/2 cup vegetable oil*
• 1/2 English cucumber, quartered lengthwise and sliced into quarter-moons
• 1 pint grape tomatoes
• 1 can jumbo pitted black olives
• 1 can quartered artichoke hearts
• 10 slices genoa salami (from the deli), sliced into ribbons
• 1/4 lb rosemary ham (from the deli), sliced into ribbons
• 8 oz fresh mozzarella, drained, preferably ciliegine (if larger sized, cut to bite-sized pieces)
• 1/2 cup shredded fresh basil
• *Or substitute 8 to 12 oz. of your favorite Italian dressing!
• -May be done up to 24 hours ahead of time:
• prepare pasta according to package directions. Cook just until al dente.
• Drain the pasta, then return it to the pot and fill the pot with cold water (to
• stop the pasta from cooking so it doesn't get mushy). Swirl the pasta around
• in the cold water, then drain it again and put it into a very large bowl.
• -If using Good Seasons dressing, prepare it with the oil, vinegar and water.
• Shake dressing well. Stir about 1/2 cup of dressing into the pasta. Place
• into your refrigerator to chill (at least 3 hours).
• -After the pasta has chilled, add the remaining ingredients, along with
• another 1/2 cup of Italian dressing. Stir to combine. Add additional
• dressing to taste. May be served immediately, or refrigerated until serving
• time.