Italian Antipasto Rotini Salad

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Dietary: Dairy-Free, Peanut-Free, Tree-Nut Free

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.

Prep: 10 min
Total Time: 20 min
Yield: 12-16 servings


  • 1 16 oz pkg Hodgson Mill Veggie Rotini Spirals
  • 1 15 oz can garbanzo 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.