Summer Pasta Salad with Feta and Italian Dressing 
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 servings
Ingredients:
16 ounces of tricolor rotini pasta
8 ounces salami, chopped
1 cup Italian vinaigrette dressing
1 cup feta cheese crumbled
1 pint grape tomatoes halved
1/2 cup sliced black olives
1 green bell pepper, diced
1 red bell pepper, diced
1/2 cucumber diced
1 cup broccoli florets
1/3 cup red onion, sliced thinly
1/3 cup parmesan cheese, shredded
3 tablespoons fresh parsley, chopped
salt & pepper to taste
dash of red pepper flakes
Directions:
Cook pasta to al dente, according to package directions. Immediately rinse under cold water to stop the cooking process.
Combine the pasta, salami, tomatoes, olives, peppers, cucumber, broccoli, and red onion in a large bowl. Then fold in the dressing, cheeses, and fresh parsley. Toss to combine.
Cover and refrigerate before serving. I like it best when refrigerated for at least 2 hours.
Notes:
Broccoli:
If you want the broccoli a bit softer, quickly blanching the broccoli is easy. Bring 2 quarts of salted water to a boil. Add broccoli and cook until bright green and just tender, about 3 minutes. Drain and immerse in ice water to stop the cooking process.
Storing the Pasta Salad:
Store in an airtight container in the fridge for up to 3 days. Before serving and add additional dressing if necessary.
Nutritional Facts:
Serving: 1g | Calories: 244kcal | Carbohydrates: 19g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 748mg | Fiber: 2g | Sugar: 5g
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Recipe courtesy of 31 Daily.com