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Antipasto Pasta Salad
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Antipasto Pasta Salad

3 Hr(s) 20 Min(s)
20 Min(s) Prep
3 Hr(s) Cook
Rotini pasta, salami, cheese, black olives, red peppers and zucchini are tossed in a mustard vinaigrette for a delicious make-ahead salad.
What You Need
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8 servings
Original recipe yields 8 servings
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
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Let's Make It
1
Combine pasta, salami, cheese, olives, red peppers and zucchini in large bowl.
2
Beat remaining ingredients with wire whisk until well blended. Add to pasta mixture; toss to coat. Cover.
3
Refrigerate several hours or until chilled, stirring occasionally.
Kitchen Tips
Tip 1
Size-Wise
At 8 servings, this variation of a classic salad makes a great addition to any party menu.
Tip 2
Note
For extra flavor, prepare as directed using pitted Greek kalamata olives.
Tip 3
Substitute
Prepare as directed, using CRACKER BARREL Baby Swiss or Sharp Cheddar Cheese.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 600mg
26%
Total Carbohydrates 47g
17%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 16g
32%
Vitamin A
15%
Vitamin C
60%
Calcium
15%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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