POTLUCK ANTIPASTO PASTA SALAD
I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. -Bernadette Nelson, Arcadia, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 18 servings.
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.
Nutrition Facts : Calories 306 calories, Fat 19g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 426mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
POTLUCK ANTIPASTO SALAD
I take this fresh-tasting, colorful salad to potluck dinners throughout the year, since everyone who tries it loves it. The pasta, garbanzo beans and pepperoni make it a nice hearty dish. -Agnes Bulkley, Hicksville, New York
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Stir in the next 12 ingredients. , In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate 6 hours or overnight. Stir before serving.
Nutrition Facts : Calories 290 calories, Fat 18g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 481mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
POTLUCK ANTIPASTO PASTA SALAD RECIPE
How to make Potluck Antipasto Pasta Salad Recipe
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives.
- In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving. Yield: 18 servings.
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