We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal Terms. Learn more.

Antipasto Rotini Salad

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

(40)
(2)
Save and Share
  • 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

SAVE ON THIS RECIPE!

LOCATION

More stores
See all sales
Disclaimer: Prices based on available data and are not guaranteed. Check at the store to verify.

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.
  • 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

toggle

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

toggle

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.

Tried These Yet?