Turkey Salami and Pasta Salad Vinaigrette



1 lb rotini, raw

1 Pint vegetable oil

8 oz white wine vinegar

1/4 c garlic powder

1 tbsp white pepper, ground

1-3/4 lbs carrots, 1/4-inch dice

12 oz onions, 1/4-inch dice

2-1/4 lbs celery, 1/4-inch dice

1 lb black ripe olives, sliced

2 lbs artichokes, cooked

4 lbs, 11 oz TURKEY SALAMI

5 Bunches leaf lettuce, washed and dried

1 Bunch parsley, washed and dried



Prepare rotini according to directions. Drain and rinse.

Combine oil, vinegar, garlic powder, and pepper. Set dressing aside.

Combine diced raw vegetables with cooked pasta. Fold in dressing.

Fold olives and artichokes into salad mixture. Cover and refrigerate for 1 hour.

Cut turkey salami into 1/2-inch cubes. Combine with chilled mixture. Cover and refrigerate until ready to serve.

For service: arrange 1 cup portion on chilled lettuce leaves. Garnish with parsley.

Nutrition Facts

459 Total Calories

33 g Total Fat

6 g Saturated Fat

70 g Cholesterol

1047 mg Sodium

27 g Total Carbohydrates

17 g Protein