Recipes
ANTIPASTO PASTA SALAD
Antipasto Pasta Salad
Developed and Tested by the Ronzoni Kitchens
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PrintINGREDIENTS
- Servings: 6-8
- Preparation Time: 10
- 3 cups (8 oz.) RONZONI Rotelle, uncooked
- 1-1/2 cups cherry tomatoes, halved
- 1-1/4 cups (1/2 lb.) cubed Provolone cheese
- 1-1/4 cups (1/2 lb.) cubed salami
- 3/4 cup pitted ripe olives, drained
- 3/4 cup green pepper strips
- 1/4 cup (2 oz. jar) sliced pimiento, drained
- 1 cup (8 oz.) Italian salad dressing
DIRECTIONS
Instructions:
Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
In large bowl, toss cooled pasta with remaining ingredients until well blended.
Cover; refrigerate to blend flavors, stirring occasionally.
6 to 8 servings.
Developed and Tested by the Ronzoni Kitchens
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