Antipasto Pasta Salad recipe

Makes 8 servings

1 package (16 ounces) farfalle (bow-tie) pasta
1/4 pound salami, diced (3/4 cup)
1 small green bell pepper, cut into 1 1/2-inch strips
1 jar (7 ounces) roasted red bell peppers, drained and cut into 1/4-inch strips (1/3 cup)
1 can (6 ounces) pitted large ripe olives, drained
1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers)
1/2 cup freshly shredded Parmesan cheese
2 tablespoons chopped sun-dried tomatoes in oil, drained
1/2 cup Italian dressing

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.

2. In large bowl, place pasta and remaining ingredients except dressing. Add dressing; toss gently.

Nutrition Information: 1 Serving: Calories 380 (Calories from Fat 130); Total Fat 14g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 850mg; Total Carbohydrate 49g (Dietary Fiber 4g, Sugars 4g); Protein 13g

Percent Daily Value*: Vitamin A 10%; Vitamin C 40%; Calcium 15%; Iron 40%

Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 2 Fat Carbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know:
Pepperoncini peppers, also called Tuscan peppers, are a variety of chili pepper with a slightly sweet and spicy-hot flavor. They are most often sold pickled and are used in many antipasto dishes.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills.