Antipasto Pasta Salad
Simple & Delicious
July/August 2009 issue
Page:51
"This beautiful, hearty salad is ideal for picnics because it's mayo-free. It's also really easy and a huge hit wherever I take it." Becky Melton - Orlando, Florida
SERVINGS: 14
CATEGORY: Salads
METHOD:
TIME: Prep: 30 min. + chilling
Ingredients:
1 package (16 ounces) tricolor spiral pasta
1 jar (16 ounces) giardiniera, drained and cut up
2 cans (one 3.8 ounces, one 2-1/4 ounces) sliced ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
8 ounces summer sausage, cubed
8 ounces pepper Jack cheese, cubed
1 cup Italian salad dressing
Directions:
Cook pasta according to package directions. Drain and rinse in cold water.
In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour. Yield: 14 servings.
Nutrition Facts
One serving:1 cup
Calories: 336,Fat:19 g,Saturated Fat:5 g,Cholesterol:
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