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Antipasto Pasta Salad

Antipasto Pasta Salad
  • Prep 20 min
  • Total 20 min
  • Servings 8
Olives, peppers, pasta and Parm beckon you to enjoy salad Italian style, slow and carefree.
Updated December 14, 2005

Ingredients

  • 1 package (16 ounces) farfalle (bow-tie) pasta
  • 1/4 pound salami, diced (3/4 cup)
  • 1 small green bell pepper, cut into 1 1/2-inch strips
  • 1 jar (7 ounces) roasted red bell peppers, drained and cut into 1/4-inch strips (1/3 cup)
  • 1 can (6 ounces) pitted large ripe olives, drained
  • 1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers)
  • 1/2 cup freshly shredded Parmesan cheese
  • 2 tablespoons chopped sun-dried tomatoes in oil, drained
  • 1/2 cup Italian dressing

Steps

  • 1
    Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • 2
    In large bowl, place pasta and remaining ingredients except dressing. Add dressing; toss gently.

  • Pepperoncini peppers, also called Tuscan peppers, are a variety of chili pepper with a slightly sweet and spicy-hot flavor. They are most often sold pickled and are used in many antipasto dishes.

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
850mg
35%
Potassium
160mg
5%
Total Carbohydrate
49g
16%
Dietary Fiber
4g
17%
Sugars
4g
Protein
13g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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