Deli Vegetable and Beef Salad

  • Prep 20 min
  • Total 20 min
  • Ingredients 6
  • Servings 5

Ingredients

6
oz. (2 cups) uncooked rotini (spiral pasta)
1
pint (2 cups) marinated Italian broccoli and cauliflower salad (from deli)
8
oz. sliced cooked roast beef (from deli), cut into 3/4-inch strips
1/2
cup sliced oil and herb-packed sun-dried tomatoes with 1 tablespoon liquid
1/2
cup sliced olives (from deli)
4
cups purchased torn mixed salad greens or spring greens blend

Steps

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  • 1
    Cook rotini to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
  • 2
    Meanwhile, in large bowl, combine all remaining ingredients except mixed greens.
  • 3
    Add rotini to salad; toss to coat. If desired, add additional liquid from tomatoes or a small amount of olive oil. Serve over mixed greens.

Notes









Tips

Expert Tips

  • Medium pasta shells or gemelli, twin short noodles twisted together, can be used in place of the rotini.
  • Pastrami in place of roast beef gives the salad a peppery bite.
  • For a warm bread accompaniment, bake Pillsbury® Refrigerated Breadsticks. And, for a refreshing beverage, try white grape juice.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
315
Calories from Fat
155
% Daily Value
Total Fat
17g
26%
Saturated Fat
2g
10%
Cholesterol
25mg
8%
Sodium
1160mg
48%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
12%
Sugars
7g
Protein
15g
% Daily Value*:
Vitamin A
36%
36%
Vitamin C
68%
68%
Calcium
8%
8%
Iron
18%
18%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 Lean Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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