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Antipasto Rotini Salad

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By Betty Crocker Kitchens
Updated Feb 14, 2010
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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
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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

  • Step 
    1
    Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cook time.
  • Step 
    2
    Drain rotini and broccoli; rinse with cold water until cool. In large bowl, mix cooked rotini and broccoli with remaining salad ingredients.
  • Step 
    3
    In 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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