Antipasto Pasta Salad
Olives, peppers, pasta and Parm beckon you to enjoy salad Italian style, slow
- 1 package (16 ounces) farfalle (bow-tie) pasta
- 1/4 pound salami, diced (3/4
- 1 small green bell pepper, cut into 1 1/2-inch strips
- 1 jar (7 ounces)
roasted red bell peppers, drained and cut into 1/4-inch strips (1/3 cup)
- 1 can
(6 ounces) pitted large ripe olives, drained
- 1/2 cup chopped drained pepperoncini
peppers (bottled Italian peppers)
- 1/2 cup freshly shredded Parmesan cheese
- 2 tablespoons chopped sun-dried tomatoes in oil, drained
- 1/2 cup Italian dressing
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- In large bowl, place pasta and remaining ingredients except dressing.
- 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.
Recipe and photo credit:
Betty Crocker 2007/TM General Mills.