This is my take on several different pasta salads I have tried. It’s my daughter’s favorite and I have taken it to several picnics and BBQs and it’s always a bit hit. At serving time if pasta seems a little dry, drizzle with some olive oil and mix again.
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool.
Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.
Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.
Per Serving: 358 calories; protein 13.5g; carbohydrates 38.2g; fat 17.1g; cholesterol 24.2mg; sodium 1374.6mg.