Antipasto Rotini Salad

Please a crowd with this colorful mix of pasta, veggies and salami in a peppery Parmesan dressing.

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  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 13
  • servings 24
 

Ingredients

Salad

3
cups uncooked rotini pasta
2
cups fresh broccoli florets
4
oz thinly sliced Genoa salami, cut into strips
1
can (15 oz) Progresso® dark red kidney beans, drained, rinsed
4
medium plum (Roma) tomatoes, cut into thin wedges
1
medium green bell pepper, sliced
1/2
medium red onion, sliced, rinsed
1/2
cup pitted kalamata olives, halved

Parmesan-Pepper Dressing

3/4
cup Italian dressing
1/2
cup freshly shredded Parmesan cheese (2 oz)
1 1/2
teaspoons coarse ground black pepper
1/2
teaspoon Worcestershire sauce
3
cloves garlic, finely chopped

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Steps

1 Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cook time.
2 Drain rotini and broccoli; rinse with cold water until cool. In large bowl, mix cooked rotini and broccoli with remaining salad ingredients.
3 In medium bowl, mix dressing ingredients. Pour dressing over salad; toss until well mixed. Cover; refrigerate at least 2 hours. Stir before serving.
   

EXPERT TIPS

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Expert Tips

This salad can be made the night before and refrigerated in a covered container. Add extra Italian dressing if salad seems dry.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
330mg
330%;
Total Carbohydrate
15g
15%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
20%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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