Wedding Pasta Salad

From my mom

This was served at my wedding... I'm not sure how many times my mom multiplied the recipe by, but everyone LOVED it. I've had many requests for the recipe, so here it is. Enjoy.

Ingredients:

12 oz box cooked rotini, cooked al dente, firm to the bite

Immediately shoecked in cold running water. Then drain.

8 oz marinated mushrooms

14 oz marinated artichoke hearts

6 oz black olives, chopped

6 oz spanish stuffed olives, chopped

15 oz can cannellini beans

1 large roasted red pepper

1 small red onion

1 T minced garlic

2 T fresh oregano chopped or 1/2 t dried oregano

1 pkg dry italian dressing mix

1/2 t sea salt

1/4 tsp pepper

1 pint grape or cherry tomatoes

1 bottle italian vinaigirette

3 hard boiled eggs

1/4 lb each boar's head, ham cappy, mortadella, genoa salami, pepper ham, pepperoni and provoline

Note: Cut 1/4 in. thick, then cut julienne

Optional: if you would like salad on a bed of greens, 1 head each ice-berg and romaine

1. In a medium bowl, incorporate boar's head products with vinaigrette.

2. In large boal, toss remaing ingredients with bite size pieces of salad greens. Now toss lightly with the boar's head deli items. Antipasto is much better the next day, as flavor mingles. If leaving over night, add greens when served.

Prep time: 15 min
Cook time: 20 min
Serves: 6 to 8