Ingredients
3
cups uncooked rotini pasta
2
cups fresh broccoli florets
4
oz thinly sliced Genoa salami, cut into strips
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
4
medium plum (Roma) tomatoes, cut into thin wedges
1
medium green bell pepper, sliced
1/2
medium red onion, sliced, rinsed
1/2
cup pitted kalamata olives, halved
3/4
cup Italian dressing
1/2
cup freshly shredded Parmesan cheese (2 oz)
1 1/2
teaspoons coarse ground black pepper
1/2
teaspoon Worcestershire sauce
3
cloves garlic, finely chopped
Preparation
Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cook time.
Drain rotini and broccoli; rinse with cold water until cool. In large bowl, mix cooked rotini and broccoli with remaining salad ingredients.
In medium bowl, mix dressing ingredients. Pour dressing over salad; toss until well mixed. Cover; refrigerate at least 2 hours. Stir before serving.
