ANTIPASTO PASTA SALAD

Antipasto Pasta Salad image

A family favorite for years. Think color and you will have a beautiful pasta salad. Serve over a bed of lettuce and you have a complete meal. Ingredient amounts can be modified to suit your taste. Toss in some cooked chicken, and VOILA, dinner is served!

Provided by Chicagoland Chef du

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

8 -12 ounces tricolor corkscrew macaroni
1/4 cup parmesan cheese, grated
1/4 cup green olives or 1/4 cup black olives, sliced
4 green onions, sliced with tops
2 stalks celery, sliced
2 carrots, peeled and sliced thin
1 medium seedless cucumber, peeled, seeded, sliced
1/2 red bell pepper, seeded, diced
1/2 yellow bell pepper, seeded, diced
3 ounces cheese, cubes ie. cheddar, pepper jack
3 ounces salami, cubes
4 ounces artichoke hearts, marinated, quartered
1 medium tomatoes, seeded and diced
1/2 cup broccoli floret, bite size pieces
8 ounces balsamic vinaigrette, ie. Newman's Own Lighten Up

Steps:

Prepare pasta according to package directions. Drain, rinse with cold water, cool.
Prepare all veggies, cheese and meats. Slice and cut to desired size. Set aside in a medium to large bowl. Add cooled pasta to bowl. Dress with vinaigrette dressing to coat. Sprinkle with parmesan cheese. Cover and refrigerate at least 60 minutes.
Before serving, add more vinaigrette as needed.

Nutrition Facts : Calories 442.4, Fat 14.4, SaturatedFat 6.9, Cholesterol 34.3, Sodium 741.2, Carbohydrate 60.1, Fiber 7.4, Sugar 7.1, Protein 19.7

*** Explore more Antipasto Pasta Salad Recipes »

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