Antipasto Salad Stack

Antipasto Salad Stack

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


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

Serving Suggestion

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

Nutritional Information

Calories 537
Total Fat 31 g
Cholesterol 10 mg
Carbohydrate 50 g
Fiber 6 g
Protein 20 g
Sodium 1252 mg

Dietary Exchange

Starch 3
Vegetable 1
Meat 1
Fat 5-1/2

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