Antipasto Pasta Salad

Antipasto Pasta Salad

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know
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:

1 Serving (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*:
    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.