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Pasta and Bean Antipasto Salad

Pasta and bean salad made with pepperoni – perfect for Italian dinner that is ready in 25 minutes.

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  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 5
 

Ingredients

4
oz. (1 1/2 cups) uncooked pasta nuggets (radiatore)
1
(15-oz.) can three bean salad, chilled, undrained
1
small red bell pepper, cut into 1-inch pieces
4
oz. provolone cheese, cubed
1
(2.5-oz.) pepperoni stick, halved lengthwise, cut into 1/4- inch pieces
1/2
teaspoon dried basil leaves
1/4
teaspoon dried oregano leaves
1/8
teaspoon pepper
4
cups purchased mixed salad greens

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
  • 2 Meanwhile, in medium bowl, combine all remaining ingredients except salad greens.
  • 3 Add cooked pasta to bean salad mixture; toss gently. Place salad greens on serving platter or in shallow bowl. Spoon pasta and bean mixture over greens. To serve, toss gently.
  • 1 Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
  • 2 Meanwhile, in medium bowl, combine all remaining ingredients except salad greens.
  • 3 Add cooked pasta to bean salad mixture; toss gently. Place salad greens on serving platter or in shallow bowl. Spoon pasta and bean mixture over greens. To serve, toss gently.

EXPERT TIPS

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Expert Tips

Radiatore--a chunky, ruffly type of pasta--has oodles of nooks and crannies to soak up the dressing from the bean salad. When summer herbs are in season, substitute 1 1/2 teaspoons minced fresh basil and 3/4 teaspoon minced fresh oregano for the dried.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
310
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
6g,
6%
),
Cholesterol
25mg
25%;
Sodium
840mg
840%;
Total Carbohydrate
34g
34%
(Dietary Fiber
5g
5%
  Sugars
11g
11%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
50%;
Calcium
25%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.