Antipasto Salad Stack

Make-Ahead Time at least 1 hour or up to 24 hours

Final Prep Time 5 minutes

Makes 6 main-dish servings

8	ounces uncooked rotini
2	medium tomatoes, halved lengthwise and thinly sliced
3	ounces sliced pepperoni, divided
1	can (15 ounces) red kidney or black beans, rinsed and drained
1/2	cup pimiento-stuffed green olives
3/4	cup grated Parmesan cheese
1/2	bottle (8 ounces) purchased Italian salad dressing
6	to 8 large Romaine lettuce leaves, thinly sliced

Cook pasta according to package directions; drain. Cool slightly.
While pasta is cooking, arrange tomatoes and half of pepperoni around bottom edge of 3-quart glass serving bowl.
Layer cooked pasta, remaining pepperoni, beans, olives and cheese in bowl; drizzle with salad dressing.
Top with lettuce; cover and chill at least 1 hour or up to 24 hours.
To complete recipe, toss salad gently just before serving.

For a special touch, serve salad with peperoncini salad peppers.

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