This recipe is inspired by the region of Campania in Italy.
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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 can (19 fl oz./540 mL) chickpeas (garbanzo beans), rinsed
4
2 pkg. (270 g each) frozen artichoke hearts, thawed
5
1/2 cup each chopped green onions and fresh parsley
6
1/4 cup sliced black olives
7
1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce
8
1/2 cup each extra virgin olive oil and red wine vinegar
9
1 tsp. Heinz Dijon Mustard
10
1 garlic clove, minced
11
1-1/2 cups chopped seeded plum tomatoes
12
1/2 lb. (225 g) provolone cheese, cut into small cubes
13
1/2 lb. (225 g) salami, cut into strips
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How do I make it ?
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Step 1
Toss pasta with mixed vegetables, chickpeas, artichokes, onions, parsley and olives in large bowl.
Step 2
Whisk pasta sauce with oil, vinegar, mustard and garlic until blended. Add to pasta mixture; toss until evenly coated. Refrigerate 1 hour.
Step 3
Spoon pasta mixture onto large platter; surround with tomatoes, cheese and salami.
Kraft Kitchen Tips!
Substitute
Prepare using Cracker Barrel Mozzarella Cheese.
Note
The pasta mixture can be refrigerated up to 24 hours before serving as directed.
Nutrition
Calories
440
Calories From Fat
0
% Daily Value
Fat 21 g
Saturated fat 6 g
30 %
Cholesterol 30 mg
Sodium 740 mg
31 %
Carbohydrate 46 g
Fibre 7 g
Sugars 5 g
Protein 20 g
Vitamin A
20 %
Vitamin C
50 %
Calcium
20 %
Iron
20 %
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.