Antipasto Salad Stack

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Antipasto Salad Stack."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/antipasto-salad-stack-recipe.htm>  06 October 2008.

Antipasto Salad Stack Photo
Antipasto Salad Stack
Final Prep Time: 5 minutes
Make-Ahead Time: at least 1 hour or up to 24 hours
Yield: Makes 6 main-dish servings
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Ingredients:
8
ounces uncooked rotini

2
medium tomatoes, halved lengthwise and thinly sliced

3
ounces sliced pepperoni, divided

1
can (15 ounces) red kidney or black beans, rinsed and drained

1/2
cup pimiento-stuffed green olives

3/4
cup grated Parmesan cheese

1/2
bottle (8 ounces) purchased Italian salad dressing

6
to 8 large Romaine lettuce leaves, thinly sliced



Preparation:
1.
Cook pasta according to package directions; drain. Cool slightly.

2.
While pasta is cooking, arrange tomatoes and half of pepperoni around bottom edge of 3-quart glass serving bowl.

3.
Layer cooked pasta, remaining pepperoni, beans, olives and cheese in bowl; drizzle with salad dressing.

4.
Top with lettuce; cover and chill at least 1 hour or up to 24 hours.

5.
To complete recipe, toss salad gently just before serving.


Serving Suggestion: For a special touch, serve salad with peperoncini salad peppers.

Nutritional Information:
Serving Size:
Sodium 1252 mg
Protein 20 g
Fiber 6 g
Carbohydrate 50 g
Cholesterol 10 mg
Total Fat 31 g
Calories 537
Dietary Exchange:
Fat 5-1/2
Meat 1
Vegetable 1
Starch 3


This recipe appears in: Italian