Tuscan Pasta Salad

Planning a picnic? Pack this pleasing vinaigrette-dressed salad and get ready to relax!

  • Prep Time 25 min
  • Total Time 2 hr 25 min
  • Servings 8

3
cups uncooked bow-tie (farfalle) pasta (8 oz)
4
oz hard salami, cut into thin strips about 1x1/4 inch
1
medium red bell pepper, chopped (1 cup)
1/2
medium red onion, chopped (about 1 cup)
1/3
cup red wine vinegar
2
cloves garlic, finely chopped
1/4
teaspoon pepper
1/2
cup olive oil
1
package (9 oz) romaine salad mix or 6 cups torn romaine
1/2
cup shredded Parmesan cheese (2 oz)

  • 1 Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  • 2 In large bowl, mix pasta, salami, bell pepper and onion.
  • 3 In small bowl, mix vinegar, garlic and pepper. Add oil; beat with whisk until blended. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled.
  • 4 Just before serving, add romaine and toss to combine. Sprinkle with cheese.

Expert Tips

If you're a pepperoni fan, substitute it for the salami.

This salad may be prepared the day before—except don’t add the romaine until right before serving time so it doesn’t wilt.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)
Calories
340
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
510mg
510%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
25%;
Calcium
10%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.