Tuscan Pasta Salad

Tuscan Pasta Salad

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

Prep Time

25

Minutes

Total Time

2:25

Hrs:Mins

Makes

8

servings

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

1 Serving (1 Serving (1 1/2 Cups))
  • Calories 340
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 510mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 11g;
Percent Daily Value*:
    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.