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Recipe: Antipasto Rotini Salad
Similar Categories: Antipasto, Rotini, Salad
Serving Size : 24
--SALAD--
3 cups uncooked rotini -- 8-oz.
2 cups fresh broccoli florets
4 ounces sliced Genoa salami
--cut into strips
1 can kidney beans (15.5-oz.)
--drained and rinsed
4 plum tomatoes
--cut into thin wedges
1 green bell pepper -- sliced
1/2 small red onion -- sliced
1/2 cup pitted Kalamata olives -- halved
--PARMESAN PEPPER DRESSING--
3/4 cup mayonnaise
1/2 cup shredded Parmesan cheese
1/3 cup milk
1 1/2 teaspoons coarse ground pepper
1/2 teaspoon Worcestershire sauce
3 cloves garlic -- minced
Cook rotini to desired doneness as directed on package, adding broccoli
during last 3 minutes of cooking time. Drain rotini and broccoli; rinse
with cold water until cool. In large bowl, combine cooked rotini and
broccoli with all remaining salad ingredients. In medium bowl, combine all
dressing ingredients; mix well. Pour dressing over salad; toss until well
mixed. Cover; refrigerate at least 2 hours. Stir before serving. Makes 24
(1/2-cup) servings.
Nutrition Information: Calories 150; Total Fat 9g; Saturated Fat 2g;
Cholesterol 10mg; Sodium 240mg; Total Carbohydrate 11g; Dietary Fiber 1g;
Sugars 1g; Protein 5g. Dietary Exchanges: 1 starch, 1-1/2 fat OR 1
carbohydrate, 1-1/2 fat.
--SALAD--
3 cups uncooked rotini -- 8-oz.
2 cups fresh broccoli florets
4 ounces sliced Genoa salami
--cut into strips
1 can kidney beans (15.5-oz.)
--drained and rinsed
4 plum tomatoes
--cut into thin wedges
1 green bell pepper -- sliced
1/2 small red onion -- sliced
1/2 cup pitted Kalamata olives -- halved
--PARMESAN PEPPER DRESSING--
3/4 cup mayonnaise
1/2 cup shredded Parmesan cheese
1/3 cup milk
1 1/2 teaspoons coarse ground pepper
1/2 teaspoon Worcestershire sauce
3 cloves garlic -- minced
Cook rotini to desired doneness as directed on package, adding broccoli
during last 3 minutes of cooking time. Drain rotini and broccoli; rinse
with cold water until cool. In large bowl, combine cooked rotini and
broccoli with all remaining salad ingredients. In medium bowl, combine all
dressing ingredients; mix well. Pour dressing over salad; toss until well
mixed. Cover; refrigerate at least 2 hours. Stir before serving. Makes 24
(1/2-cup) servings.
Nutrition Information: Calories 150; Total Fat 9g; Saturated Fat 2g;
Cholesterol 10mg; Sodium 240mg; Total Carbohydrate 11g; Dietary Fiber 1g;
Sugars 1g; Protein 5g. Dietary Exchanges: 1 starch, 1-1/2 fat OR 1
carbohydrate, 1-1/2 fat.
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