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Antipasto Rotini Salad
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-
Prep
30
min
-
Total
2
hr
30
min
-
Servings
24
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Ingredients
Salad
-
3
cups uncooked rotini pasta
-
2
cups fresh broccoli florets
-
4
oz thinly sliced Genoa salami, cut into strips
-
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
-
4
medium plum (Roma) tomatoes, cut into thin wedges
-
1
medium green bell pepper, sliced
-
1/2
medium red onion, sliced, rinsed
-
1/2
cup pitted kalamata olives, halved
Parmesan-Pepper Dressing
-
3/4
cup Italian dressing
-
1/2
cup freshly shredded Parmesan cheese (2 oz)
-
1 1/2
teaspoons coarse ground black pepper
-
1/2
teaspoon Worcestershire sauce
-
3
cloves garlic, finely chopped
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Steps
-
1
Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cook time.
-
2
Drain rotini and broccoli; rinse with cold water until cool. In large bowl, mix cooked rotini and broccoli with remaining salad ingredients.
-
3
In medium bowl, mix dressing ingredients. Pour dressing over salad; toss until well mixed. Cover; refrigerate at least 2 hours. Stir before serving.
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-
This salad can be made the night before and refrigerated in a covered container. Add extra Italian dressing if salad seems dry.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 120
- Calories from Fat
- 45
- Total Fat
- 5g
- 7%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 330mg
- 14%
- Potassium
- 160mg
- 4%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 2g
- Protein
- 5g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 20%
- 20%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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