Suzanne Somers' Deli Pasta Salad

Recipe Ingredients

		Dressing
1/2 cup	118ml	Olive or vegetable oil
1/4 cup	59ml	Red wine vinegar
1 1/2 teaspoons	7.5ml	Italian seasoning
1/8 teaspoon	0.6ml	Pepper
1/2 teaspoon	2.5ml	Salt
		Salad
8 oz	227g	Tricolor rotini - cook
9 oz	255g	Frozen artichoke hearts
6 oz	170g	Monterey jack - cube
5 oz	142g	Pepperoni - slice
1/2		Broccoli florets
1/2		Cauliflower florets
2		Scallions - slice
1		Red pepper - 1" dice (large)
		Lettuce leaves - garnish

Recipe Instructions

DRESSING-Whisk together oil, vinegar, Italian seasoning, salt and pepper. Place artichoke hearts in colander in sink. Drain pasta over artichokes then rinse both under running cold water and drain. Add all salad ingredients except lettuce to dressing; toss to coat. Serve immediately or cover and chill to serve later. Garnish salad with lettuce.

Source:
Bon Appetit October 1992

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