Please a crowd with this colorful mix of pasta, veggies and salami in a peppery Parmesan dressing.
Antipasto Rotini Salad
- Prep Time 30 min
- Total 2 hr 30 min
- Servings 24
- Ingredients 13
Ingredients
Salad
- 3 cups uncooked rotini pasta
- 2 cups fresh broccoli florets
- 4 oz thinly sliced Genoa salami, cut into strips
- 1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
- 4 medium plum (Roma) tomatoes, cut into thin wedges
- 1 medium green bell pepper, sliced
- 1/2 medium red onion, sliced, rinsed
- 1/2 cup pitted kalamata olives, halved
Parmesan-Pepper Dressing
- 3/4 cup Italian dressing
- 1/2 cup freshly shredded Parmesan cheese (2 oz)
- 1 1/2 teaspoons coarse ground black pepper
- 1/2 teaspoon Worcestershire sauce
- 3 cloves garlic, finely chopped
Instructions
-
Step1Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cook time.
-
Step2Drain rotini and broccoli; rinse with cold water until cool. In large bowl, mix cooked rotini and broccoli with remaining salad ingredients.
-
Step3In medium bowl, mix dressing ingredients. Pour dressing over salad; toss until well mixed. Cover; refrigerate at least 2 hours. Stir before serving.
Nutrition
120
Calories
5g
Total Fat
5g
Protein
15g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 120
- Calories from Fat
- 45
- Total Fat
- 5g
- 7%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 330mg
- 14%
- Potassium
- 160mg
- 4%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 2g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 20%
- 20%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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