Antipasto Salad

Contributed by

Ronzoni

Ingredients

• 1 package (12 oz.) Ronzoni Tri-Color Rotini, uncooked
• 1 package (9 oz.) frozen artichoke hearts
• 1 cup Italian salad dressing
• 8 ounces cooked ham, cut into thin strips
• 4 ounces hard Italian salami, cut into thin strips
• 1 cup cubed Provolone cheese
• 1 can (6 oz.) pitted ripe olives, drained
• 1 jar (4.5 oz.) whole mushrooms, drained
• 1 red pepper, cut into thin strips

Step by step

• Prepare pasta as directed on package.
• Drain pasta.
• Cook artichokes as directed on package.
• Drain artichokes.
• Combine all ingrediants in a large bowl and toss gently.
• Cover and refrigerate 2 hours.
• Makes 8 servings.