Antipasto platter components come together in this tasty pasta salad.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
5-1/4 cups penne pasta, cooked
225 g Cracker Barrel Mozzarella Cheese, cut into 1/2-inch cubes
1 cup halved grape tomatoes
1 cup chopped salami
1/2 red onion, sliced
2 jars (170 g each) marinated artichoke hearts, drained, chopped
1/2 cup chopped roasted red peppers
1/4 cup each halved pitted black and green olives
1-1/4 cups Renée's Spring Herb Italian Vinaigrette, divided
4 cups tightly packed baby arugula
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How do I make it ?
Combine all ingredients except vinaigrette and arugula in large bowl. Add 1 cup vinaigrette; mix lightly.
Refrigerate 1 hour.
Toss pasta mixture with arugula and remaining vinaigrette just before serving.
Kraft Kitchen Tips!
Substitute baby spinach for the arugula.
Calories From Fat
% Daily Value
Total fat 12 g
Saturated fat 5 g
Cholesterol 25 mg
Sodium 670 mg
Total carbohydrate 24 g
Dietary fibre 4 g
Sugars 2 g
Protein 12 g
12 servings, 1/12 recipe each
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.