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Antipasto Pasta Salad

Antipasto Pasta Salad recipe

Olives, peppers, pasta and Parm beckon you to enjoy salad Italian style, slow and carefree.

Ingredients

Instructions

  1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
  2. In large bowl, place pasta and remaining ingredients except dressing.
  3. Add dressing; toss gently.

Makes 8 servings

Pepperoncini peppers, also called Tuscan peppers, are a variety of chile pepper with a slightly sweet and spicy-hot flavor. They are most often sold pickled and are used in many antipasto dishes.

Nutrition Information: 1 Serving: Calories 380 (Calories from Fat 130); Total Fat 14g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 850mg; Total Carbohydrate 49g (Dietary Fiber 4g, Sugars 4g); Protein 13g

Percent Daily Value*: Vitamin A 10%; Vitamin C 40%; Calcium 15%; Iron 40%

Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 2 Fat Carbohydrate Choices: 3

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

Reprinted with permission from Betty Crocker 2007/TM General Mills.


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