Antipasto Pasta Salad

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

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
850mg
850%;
Total Carbohydrate
49g
49%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
40%;
Calcium
15%;
Iron
20%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.