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Antipasto Pasta Salad

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

Tips from the Betty Crocker Kitchens

  • tip 1
    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

380 Calories, 14g Total Fat, 13g Protein, 49g Total Carbohydrate, 4g Sugars

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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