Picnic

antipasto pasta salad with olives green bell pepper red onion and salami is for Lunch.

antipasto pasta salad with olives green bell pepper red onion and salami takes 20 minutes to prepare.

antipasto pasta salad with olives green bell pepper red onion and salami takes 10 minutes to cook.

antipasto pasta salad with olives green bell pepper red onion and salami makes 12 servings.

The ingredients for antipasto pasta salad with olives green bell pepper red onion and salami are:

1 16 ox box Rotini shaped pasta
1 16 oz bottle of Kraft Zesty Italian dressing
1-2 green bell peppers depending on size
1 medium red Bermuda onion
1 can medium black olives
6 oz hard salami, sliced thin and cut into thin strips

Here is how you make antipasto pasta salad with olives green bell pepper red onion and salami:

cook pasta according to directions, leaning more towards well done. the less cooked, the more dressing it will absorb as it sits in the fridge. This is good right away, but best made a day ahead to develop flavors.Drain and rinse the pasta with cold water until cool.While pasta cooks, chop onion and peppers into bite size pieces. Cut the black olives in half lengthwise. Cut the salami into thin strips. Combine all with the whole bottle of dressing. Add cooled pasta and toss well to coat. store covered in the refrigerator.Serving Size: makes 12 8 oz portionsNumber of Servings: 12Recipe submitted by SparkPeople user IRISHIRUS.

The nutritional information for antipasto pasta salad with olives green bell pepper red onion and salami is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 324.2

• Total Fat: 16.0 g
• Cholesterol: 11.2 mg
• Sodium: 766.7 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 3.3 g
• Protein: 10.4 g

antipasto pasta salad with olives green bell pepper red onion and salami is Italian cuisine.