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Antipasto Rotini Salad

 18 Ratings
0 Comments
  • Prep Time 30 min
  • Total Time 2 hr 30 min
  • Servings 24
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Please a crowd with this colorful mix of pasta, veggies and salami in a peppery Parmesan dressing.

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

Directions

  • 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.

Expert Tips

This salad can be made the night before and refrigerated in a covered container. Add extra Italian dressing if salad seems dry.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
Calories from Fat
45
% Daily Value
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
% Daily Value*:
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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