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Antipasto Salad Stack
Antipasto Salad Stack
Final Prep Time: 5 minutes
Make-Ahead Time: at least 1 hour or up to 24 hours
Yield: Makes 6 main-dish servings
Ingredients:
8ounces uncooked rotini
2medium tomatoes, halved lengthwise and thinly sliced
3ounces sliced pepperoni, divided
1can (15 ounces) red kidney or black beans, rinsed and drained
1/2cup pimiento-stuffed green olives
3/4cup grated Parmesan cheese
1/2bottle (8 ounces) purchased Italian salad dressing
6to 8 large Romaine lettuce leaves, thinly sliced
Preparation:
1.Cook pasta according to package directions; drain. Cool slightly.2.While pasta is cooking, arrange tomatoes and half of pepperoni around bottom edge of 3-quart glass serving bowl.3.Layer cooked pasta, remaining pepperoni, beans, olives and cheese in bowl; drizzle with salad dressing.4.Top with lettuce; cover and chill at least 1 hour or up to 24 hours.5.To complete recipe, toss salad gently just before serving.
Serving Suggestion:
For a special touch, serve salad with peperoncini salad peppers.
Nutritional Information:
Serving Size:
Sodium
1252 mg
Protein
20 g
Fiber
6 g
Carbohydrate
50 g
Cholesterol
10 mg
Total Fat
31 g
Calories
537
Dietary Exchange:
Fat
5-1/2
Meat
1
Vegetable
1
Starch
3
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