Antipasto Rotini Salad Recipes

ANTIPASTO ROTINI SALAD

Antipasto Rotini Salad image

Please a crowd with this colorful mix of pasta, veggies and salami in a peppery Parmesan dressing.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h30m

Yield 24

Number Of Ingredients 13

Ingredients

3 cups uncooked rotini pasta
2 cups fresh broccoli florets
4 oz thinly sliced Genoa salami, cut into strips
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
4 medium plum (Roma) tomatoes, cut into thin wedges
1 medium green bell pepper, sliced
1/2 medium red onion, sliced, rinsed
1/2 cup pitted kalamata olives, halved
3/4 cup Italian dressing
1/2 cup freshly shredded Parmesan cheese (2 oz)
1 1/2 teaspoons coarse ground black pepper
1/2 teaspoon Worcestershire sauce
3 cloves garlic, finely chopped

Steps:

Cook rotini to desired doneness as directed on package, adding broccoli during last 3 minutes of cook time.
Drain rotini and broccoli; rinse with cold water until cool. In large bowl, mix cooked rotini and broccoli with remaining salad ingredients.
In medium bowl, mix dressing ingredients. Pour dressing over salad; toss until well mixed. Cover; refrigerate at least 2 hours. Stir before serving.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

ANTIPASTO ROTINI PASTA SALAD

Antipasto Rotini Pasta Salad image

This is an often-requested recipe around here. I make it in quantity for my kids' team dinners and never have any left!

Provided by Stewie

Categories Vegetable

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 lb tri-color rotini pasta, cooked and drained
1 (3 inch) piece salami, diced
1 whole pepperoni, diced
1 (3 inch) piece provolone cheese or 1 (3 inch) piece monterey jack cheese, diced
1 green pepper, washed and diced
2 -3 tomatoes, washed and diced
mushroom (optional)
artichoke (optional)
olive (optional)
3/4 cup canola oil or 3/4 cup vegetable oil
1/2 cup white vinegar
1 tablespoon oregano
1 tablespoon salt
1 teaspoon pepper

Steps:

In a large salad bowl, put together all the above salad ingredients.
Make the salad dressing at least 2 hours (preferably the night before).
Mix all the ingredients together and let them"set".
This makes more dressing than you need so put only what you need on the salad and toss thoroughly.

ANTIPASTO PASTA SALAD

Antipasto Pasta Salad image

I make this the night before I want to serve it and refrigerate. The seasonings get to mix/mingle that way. Makes for a more robust flavor.

Provided by ratherbeswimmin

Categories Pork

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 15

Ingredients

1 (16 ounce) package rotini pasta
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (3 1/2 ounce) package sliced pepperoni, halved
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
4 medium fresh mushrooms, sliced
2 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup olive oil
2/3 cup lemon juice

Steps:

Cook the pasta according to package directions; drain and rinse with cold water.
Place in a large salad bowl.
Add the next 12 ingredients; mix well.
In a jar with tight-fitting lid, shake oil and lemon juice.
Pour over salad and toss.
Cover and refrigerate 6 hours or overnight.
Stir before serving.

Nutrition Facts : Calories 397.6, Fat 23.2, SaturatedFat 3.9, Cholesterol 8.6, Sodium 670.9, Carbohydrate 38.9, Fiber 3.4, Sugar 1.9, Protein 9

ANTIPASTO ROTINI SALAD

Antipasto Rotini Salad image

Quick and easy, add or change ingredients to your liking and tastes. Make it super quick and easy with Frozen Stir Fry Vegetable Mix instead of fresh vegetables! Omit the salami and make it vegetarian.

Provided by toninalani

Categories European

Time 2h

Yield 24 1-cup servings, 24 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) package tri-colored rainbow rotini pasta, uncooked
1 package oriental style frozen stir fry vegetables, thawed and drained
1 (8 ounce) bottle Italian salad dressing
8 ounces thinly sliced genoa salami, cut into strips
1 (15 ounce) can dark red kidney beans, drained and rinsed
1/2 medium red onion, thinly sliced
1 cup pitted kalamata olive, halved
parmesan cheese (to garnish)
salt and pepper

Steps:

Cook rainbow rotini according to package directions or to desired doneness.
Drain pasta.
In a large bowl, mix pasta, vegetables, beans, onion, and olives.
Pour dressing over salad and toss well.
Cover and refrigerate at least 2 hours before serving.
Garnish with parmesean cheese before serving.
Salad can be made the night before.
Add extra dressing if needed.

Nutrition Facts : Calories 164.6, Fat 6.8, SaturatedFat 1.7, Cholesterol 9.6, Sodium 379.1, Carbohydrate 19.9, Fiber 2.1, Sugar 1.3, Protein 6.1

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