Shelly's Recipe

LAYERED ANTIPASTO PASTA SALAD

Category: Pasta Salads

3 cups uncooked mostaccioli or penne pasta
2 1/2 cups broccoli florets
1 tbsp chopped fresh parsley
2 cups chopped tomato
1 cup frozen petite peas, thawed
1 cup cubed Italian salami
1/2 small red onion, sliced
6 provolone cheese slices, cut into strips

Dressing:
1 cup Caesar dressing or
Optional Dressing:
1 cup mayonnaise
1 tbsp red wine vinegar
1 tsp salt
1/4 tsp ground pepper
1 clove garlic, minced
1 tsp dried basil

Cook pasta according to pkg directions, adding broccoli during the last 2 minutes of cooking time; drain. Rinse and cool. Toss with parsley. Place half of pasta mixture in a 4-qt. glass bowl; top with half each of tomatoes, meat, peas and onions. Repeat layers once. Pour dressing evenly over salad. Cover and chill at least 2 hours or overnight. Top with cheese before serving. Serves 6

Optional Dressing: Mix together dressing ingredients. Add salad ingredients; fold gently until blended. Chill several hours. Stir gently before serving.