1 package (a pound) Rainbow Rotini pasta
1 (6.5 oz.) jar marinated artichoke hearts
1 (4 oz.) jar sliced black olives
1/3 cup salad sized pepperoni
1/3 cup Cherry tomatoes
8 ounce package of shredded mozzeralla cheese
1 (8 ounce) jar Italian dressing
Cook pasta according to package directions, drain, and rinse in cold water. Remove pasta from colender and place in large salad bowl. Drain artichoke hearts and add to pasta. Drain black olives and add to pasta. Slice pepperoni in half and add to pasta. Slice cherry tomatoes in half and add to pasta. Toss with 1/3 bottle of Italian dressing. Refrigerate until ready to serve, before serving toss with enough salad dressing to taste then sprinkle top with a layer of mozzeralla cheese. Enjoy!
Serves: 6-8
Additional images of Karin's Italian Pasta Salad can be found here.
