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Salads & sides

Antipasto Pasta Salad

Antipasto Pasta Salad recipe
photo by:kraft
Rotini pasta, salami, cheese, black olives, red peppers and zucchini are tossed in a mustard vinaigrette for a delicious make-ahead salad.
time
prep:
20 min
total:
3 hr 20 min
servings
total:
8 servings
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What You Need

1
pkg.  (1 lb.) rotini pasta, cooked, drained
12
slices  OSCAR MAYER Hard Salami, chopped
1/4
lb.  KRAFT Swiss Cheese, cubed
1/2
cup  sliced black olives
1
 red pepper, cut into thin strips
2
small  zucchini, sliced
1/3
cup  GREY POUPON Harvest Coarse Ground Mustard
1/2
cup  oil
1/4
cup  white wine vinegar
1
tsp.  dried basil leaves
1/4
tsp.  cracked black pepper
1
clove  garlic, crushed

Make It

COMBINE pasta, salami, cheese, olives, red peppers and zucchini in large bowl.

BEAT remaining ingredients with wire whisk until well blended. Add to pasta mixture; toss to coat. Cover.

REFRIGERATE several hours or until chilled, stirring occasionally.

Kraft Kitchens Tips

Size-Wise
At 8 servings, this variation of a classic salad makes a great addition to any party menu.
Note
For extra flavor, prepare as directed using pitted Greek kalamata olives.
Substitute
Prepare as directed, using CRACKER BARREL Baby Swiss or Sharp Cheddar Cheese.
K:3585 v0:53593
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