Antipasto Pasta Salad

Name: Antipasto Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 14 servings.
Ingredients: 1 package (16 ounces) tricolor spiral pasta; 1 jar (16 ounces) giardiniera, drained and cut; 2 cans (one 3.8 ounces, one 2-1/4 ounces) sliced ripe olives, drained; 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced; 1 jar (7 ounces) roasted sweet red peppers, drained and chopped; 8 ounces summer sausage, cubed; 8 ounces pepper Jack cheese, cubed; 1 cup Italian salad dressing

TOTAL TIME: Prep: 30 min. + chilling YIELD: 14 servings.

This beautiful, hearty antipasto pasta salad is ideal for picnics because it's mayo-free. It's also really easy and a huge hit wherever I take it. —Becky Melton, Orlando, Florida

Ingredients

1 package (16 ounces) tricolor spiral pasta
1 jar (16 ounces) giardiniera, drained and cut
2 cans (one 3.8 ounces, one 2-1/4 ounces) sliced ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
8 ounces summer sausage, cubed
8 ounces pepper Jack cheese, cubed
1 cup Italian salad dressing

Directions

1. Cook pasta according to package directions. Drain and rinse in cold water.
2. In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour.

Nutrition Facts

1 cup: 336 calories, 19g fat (5g saturated fat), 27mg cholesterol, 1006mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 11g protein.

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