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Antipasto Dinner Salad

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Antipasto Dinner Salad
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Bring a touch of Italy to the dinner table with this delicious pasta salad bursting with cheese, salami, eggs and tomatoes – ready in just 15 minutes!
Updated May 13, 2011

Ingredients

  • 2 pints (4 cups) deli vinaigrette-style pasta salad with vegetables
  • 1/2 lb Cheddar cheese, cut into 1/2-inch cubes (1 1/2 cups)
  • 1/2 lb hard salami, cut into 1/2-inch pieces (1 1/2 cups)
  • 2 hard-cooked eggs, cut into wedges
  • 1 medium tomato, cut into wedges
  • 1/2 cup pitted ripe olives, drained

Steps

  • 1
    In large bowl, mix pasta salad, cheese and salami.
  • 2
    Garnish salad with eggs, tomato and olives.

Tips from the Betty Crocker Kitchens

  • tip 1
    If the deli vinaigrette-style pasta salad with vegetables is not available, cook your favorite pasta and toss it with balsamic vinaigrette or Italian dressing and 2 cups assorted cut-up fresh vegetables.

Nutrition

670 Calories, 48g Total Fat, 35g Protein, 24g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
430
Total Fat
48g
74%
Saturated Fat
21g
103%
Trans Fat
1g
Cholesterol
210mg
70%
Sodium
2000mg
83%
Potassium
700mg
20%
Total Carbohydrate
24g
8%
Dietary Fiber
4g
16%
Sugars
7g
Protein
35g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
60%
60%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 4 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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