Ingredients
4 Ounces
Dry Ditalini Pasta (About 1 Cup)
4 Ounces
1 Package (10 Ounces)
Hearts Of Romaine Lettuce, Chopped
1 Package (10 Ounces)
1 Jar (12 Ounces)
Marinated Artichoke Hearts, Drained, Coarsely Chopped
1 Jar (12 Ounces)
1/2 Pound
Margherita® Deli Genoa Salami, Sliced 3/4-Inch Thick (2 Slices), Cubed
1/2 Pound
1
Yellow Squash, Quartered Lengthwise, Sliced
1
1
Medium Red Bell Pepper, Chopped
1
1 Cup
Pepperoncini Peppers, Drained, Chopped
1 Cup
2 Ounces
2 Ounces Gorgonzola Cheese, Crumb
2 Ounces
1/2 Cup
Balsamic Dressing
1/2 Cup
Directions
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
