* 8-10 Servings
* Ready In Time 2 hours, 30 minutes
Ingredients
*
SALAD
* 2 cups adapted rotini pasta, drained (about 1 cup uncooked)
* 1 (14 oz.) can artichoke hearts, drained and cut into bite-size pieces
* 1/2 cup chopped red alarm pepper
* 1/2 cup chopped blooming alarm pepper
* 1 cup cubed provolone cheese
* 1 carrot, cut into julienne strips
* 1/4 cup minced red onion
* 1 (2 1/4 oz.) can broken alveolate atramentous olives
* 1/4 lb. salami, chopped
*
DRESSING
* 1/3 cup Crisco® Extra Virgin Olive Oil
* 2 tbsps. red wine vinegar
* 1/2 tsp. salt
* 1/4 tsp. arena atramentous pepper
* 1/2 tsp. sugar
* 1/2 tsp. dry mustard
* 3 to 4 tbsps. cautiously chopped beginning basil, or to taste
Directions
* Combine pasta, artichoke hearts, red pepper, blooming pepper, cheese, carrot, onion, olives and bologna in a confined bowl.
* Whisk olive oil, vinegar, salt, pepper, sugar, alacrity and basil in a baby bowl. Pour over pasta. Toss to coat. Season to taste.
* Cover and air-condition 2 hours or overnight. Toss afore serving. Yield: 8-10 servings.
