Antipasto Pasta Salad
0 Review(s)
1 Hr 25 Min
Prep : 25 Min Cook: 1 Hr
Antipasto platter components come together in this tasty pasta salad.
What do I need ?
Select All
12 Servings
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.
1
5-1/4 cups penne pasta, cooked
2
225 g Cracker Barrel Mozzarella Cheese, cut into 1/2-inch cubes
3
1 cup halved grape tomatoes
4
1 cup chopped salami
5
1/2 red onion, sliced
6
2 jars (170 g each) marinated artichoke hearts, drained, chopped
7
1/2 cup chopped roasted red peppers
8
1/4 cup each halved pitted black and green olives
9
1-1/4 cups Renée's Spring Herb Italian Vinaigrette, divided
10
4 cups tightly packed baby arugula
Add To Shopping List
How do I make it ?
Select All
Step 1
Combine all ingredients except vinaigrette and arugula in large bowl. Add 1 cup vinaigrette; mix lightly. Step 2
Refrigerate 1 hour. Step 3
Toss pasta mixture with arugula and remaining vinaigrette just before serving. Kraft Kitchen Tips!
Substitute
Substitute baby spinach for the arugula.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value
Fat 12 g
Saturated fat 5 g
25 %
Cholesterol 25 mg
Sodium 670 mg
28 %
Carbohydrate 24 g
Fibre 4 g
Sugars 2 g
Protein 12 g
Vitamin A
6 %
Vitamin C
25 %
Calcium
15 %
Iron
10 %
Servings
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.
#tags
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
577142:190003
