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.