Italian Antipasto Rotini Salad

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The little crevices in the colorful veggie rotini noodles catch the tasty, tangy dressing, letting it mingle with spicy pepperoni and crisp veggies and olives.


  • 1 16oz. pkg. Hodgson Mill Veggie Rotini Spirals
  • 1 15 oz.can garbonzo beans, rinsed and drained
  • 1 3.5 oz pkg. sliced pepperoni, halved
  • 1 2.5 oz.can sliced olives, drained
  • 1/2 cup sweet bell pepper, red, diced
  • 4 medium mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 Tbsp. fresh basil, or 1 tsp. dried
  • 2 tsp. fresh oregano, or 1/2 tsp. dried
  • 1/2 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 1 cup olive oil, or vegetable oil
  • 2/3 cup lemon juice


Cook pasta according to package directions, drain and rinse with cold water.  Place in large salad bowl.  Add the next 10 ingredients, mix well.  In a jar with a tight fitting lid shake oil and lemon juice.  Pour over salad and toss.


Cover and refrigerate 6 hours or overnight, stir before serving.

12-16 servings Print this Recipe

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