A tasty rotini pasta salad with provolone cheese, salami, red and green bell pepper and ripe olives dressed in a creamy fresh basil dressing.
1/2 pound rotini, uncooked
1 (10.75-ounce) can cream of celery soup
1/2 cup mayonnaise
3 tablespoons wine vinegar
2 tablespoons grated onion
1 tablespoon chopped fresh basil or 2 teaspoons dried basil leaves, crushed
1 cup cubed provolone cheese
1 1/2 cups (8 ounces) salami, cut into 1 x 1/4-inch-thin strips (optional)
1/2 medium green bell pepper, cut into matchstick-thin strips
1/2 medium red bell pepper, cut into matchstick-thin strips
1/4 cup sliced ripe olives
Leaf lettuce, for serving
- Cook the rotini according to the package directions; drain.
In a small bowl, stir together the soup, mayonnaise, vinegar, onion, and basil. Set aside.
- In a large bowl, combine the rotini, cheese, salami, peppers, and olives. Add the soup mixture; toss to coat well. Cover and refrigerate until serving time, at least 4 hours.
- To serve, arrange the lettuce on a serving platter. Toss the rotini mixture and arrange over the lettuce. Garnish, if desired.
Makes 6 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.