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Rotini Salad

This salad works with just about everything, whether a summer picnic, an impromptu potluck or as a meal by itself, it is a can't miss addition to your repertoire. Serves 4 to 6.


1 cup cauliflower florets
1 cup broccoili florets
1 onion (sliced)
1 green pepper (sliced)
2 Campari tomatoes (sliced into wedges)
1/4 cup fresh cilantro (finely chopped)
1 box of rotini pasta twirls
1/2 cup peperoncini peppers
1 lemon
1 tsp cumin
1 tsp fresh ground pepper
1/2 cup homemade vinaigrette made with Lykovouno EVOO


1. Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.

2. Combine the juice of one lemon with cumin and ground pepper into a mixing bowl, slowly whisk in 1/2 cup Lykovouno EVOO

3. Combine cooked pasta with cauliflower, broccoili, onions, green peppers, tomatoes, cilantro, peperoncinis and homemade vingaigrette. Cover and chill. Toss salad before serving.