Antipasto Salad Stack
the Editors of Publications International, Ltd.
Antipasto Salad Stack
Make-Ahead Time at least 1 hour or up to 24 hours
Final Prep Time 5 minutes
Yield
Makes 6 main-dish servings
Ingredients
| 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 |
Preparation
- 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.
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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