WWN Rockport, Texas

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0 Recipe | Summer Antipasto Salad Sent in by Kirsten Corda

Salad:
  • 1 - 16 oz. package medium pasta shells
  • 2 cups fresh broccoli florets
  • 1/2 cup red onion, diced
  • 1 large red pepper, cut into chunks
  • 1 - 6 oz. can sliced, Spanish olives, drained
  • 1/2 pound cubed part-skim mozzarella cheese
  • 1/2 pound hard salami, cubed
  • 1/2 pound deli ham, cubed
  • 2 - 3 1/2 ounces packages sliced pepperoni, halved
Dressing:
  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 4 tablespoons lemon juice
  • 2 teaspoon Italian seasoning
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
Utensils:
  • Large Pot Colander
  • Knife
  • Measuring Spoons Measuring Cups Cutting Board
  • Small and Large Bowl
  • Whisk
  • Large spoon
1. Cook pasta according to directions, drain and rinse in cold water.
2. In a large bowl, combine broccoli, onion, red pepper, olives, cheese, salami, ham, and pepperoni. Stir pasta into this mixture.
3. In a small bowl, whisk together the oil, vinegar, lemon juice, Italian seasoning, pepper, and salt.
4. Pour over salad and toss to coat.
5. Refrigerate until ready to serve.

  • Prep time: 25 minutes
  • Cook time: 0 minutes
  • Serves: 25 1-cup servings
  • Cost per Serving: $1.20
  • Calories per Serving: 216
  • Total fat: 12 g
  • Cholesterol: 23 mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 1g
  • Protein: 10g

Dinner Tonight recipes and demonstration videos are created especially for busy families who want to eat healthy. They are available at http://healthyliving.tamu.edu. According to the Dietary Guidelines for Americans 2010, this Summer Antipasto Salad is the right choice to make your pasta dishes lower in calories.

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