Ingredients
- 4 Ounces Dry Ditalini Pasta (About 1 Cup)4 Ounces
- 1 Package (10 Ounces) Hearts Of Romaine Lettuce, Chopped1 Package (10 Ounces)
- 1 Jar (12 Ounces) Marinated Artichoke Hearts, Drained, Coarsely Chopped1 Jar (12 Ounces)
- 1/2 Pound Margherita® Deli Genoa Salami, Sliced 3/4-Inch Thick (2 Slices), Cubed1/2 Pound
- 1 Yellow Squash, Quartered Lengthwise, Sliced1
- 1 Medium Red Bell Pepper, Chopped1
- 1 Cup Pepperoncini Peppers, Drained, Chopped1 Cup
- 2 Ounces 2 Ounces Gorgonzola Cheese, Crumb2 Ounces
- 1/2 Cup Balsamic Dressing1/2 Cup
Instructions
Cook pasta according to package directions. Drain; rinse with cold water.
Combine pasta, lettuce, artichokes, salami, squash, pepperoncini, bell pepper, and cheese in large bowl. Add dressing; toss to coat. Serve with additional dressing, if desired.
Note: Substitute small shell macaroni for ditalini pasta, if desired.
There's Italian, and then there's Margherita
