ITALIAN PASTA SALAD
1-16 oz. pkg. cooked rotini pasta (may use tricolor pasta)
1 3-1/2 oz. pkg. sliced pepperoni
1 red pepper, chopped
1 green pepper, chopped
1 can whole kernel corn, drained
1 can quartered artichokes, well-drained and chopped
1/2 jar sliced green salad olives, drained
1 can small pitted black olives, drained
2 bunches sliced green onions
Sliced banana peppers (pepperocini)
Toss with 1/2 bottle Neumann's Italian dressing. Refrigerate before serving.
I usually double this for a large crowd. Can be made ahead. Easy to serve.


Comments: 33
Thanks for mentioning the G-F alternative.
I can't wait til it's made so I can serve myself a big bowlful! :0)
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I usually make this in the summer but I think it would work for a winter buffet as well.
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