Ingredients

• 1 pound rotini/corkscrew pasta
• 1 red bell pepper , chopped
• 1 small zucchini , sliced
• 1 small red onion , chopped
• 0.5 pounds salami , cut into strips
• 0.5 pounds pepperoni , each piece cut into 4
• 0.5 pounds mozzarella cheese , cut into strips
• 1 , 6 ounce
• 1 , 2 ounce
• 0.25 cups chopped fresh broccoli
• 2 cups Italian-style salad dressing , divided
• 0.25 cups grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 clove garlic , chopped
• salt and pepper to taste
• 1 tomato , quartered

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain and rinse under cold water.
2. 2 Combine cooked pasta, red pepper, zucchini, onion, salami, pepperoni, mozzarella cheese, artichoke hearts, olives, and broccoli in a large serving bowl. Pour in 1 cup dressing and mix until well combined. Cover and chill in the refrigerator until ready to serve.
3. 3 Right before serving, toss pasta salad with remaining 1 cup dressing, Parmesan cheese, parsley, garlic, salt, and pepper until well combined. Garnish with tomato wedges

Nutrition per serving