Pasta and Bean Antipasto Salad

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

  • 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
  • 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.
  • 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.
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