Antipasto Rotini Salad

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Salad

cups uncooked rotini pasta

cups fresh broccoli florets

oz thinly sliced Genoa salami, cut into strips

can (15 oz) Progresso™ dark red kidney beans, drained, rinsed

medium plum (Roma) tomatoes, cut into thin wedges

medium green bell pepper, sliced

1/2

medium red onion, sliced, rinsed

1/2

cup pitted kalamata olives, halved

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

cloves garlic, finely chopped

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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.

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

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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;

*Percent Daily Values are based on a 2,000 calorie diet.