| 1 | package (16 ounces) 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 | 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 |
| 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. Add dressing; toss gently. |
|
| Pepperoncini peppers, also called Tuscan peppers, are a variety of chili pepper with a slightly sweet and spicy-hot flavor. They are most often sold pickled and are used in many antipasto dishes. |
Nutrition Information:
380 ( 130); 14g ( 3g, 0g); 15mg; 850mg; 49g ( 4g, 4g); 13g 10%; 40%; 15%; 20% 3 ; 0 ; 0 ; 1/2 ; 2 3