Antipasto Rotini Salad

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

  • 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
  • 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.
  • 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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