Salad and Salad Dressing Recipes

Antipasto Pasta Salad

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

Antipasto Pasta Salad

Yield: 8 servings


  • 1 (16 ounce) package farfalle (bow-tie) pasta
  • 1/4 pound salami, diced (3/4 cup)
  • 1 small green bell pepper, cut into 1 1/2 inch strips
  • 1 (7 ounce) jar roasted red bell peppers, drained and cut into 1/4 inch strips (1/3 cup)
  • 1 (6 ounce) can 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


  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.


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.


Per 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 used with permission from: Betty Crocker

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