antipasto pasta salad with olives green bell pepper red onion and salami

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Nutritional Info
  • 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


Fast and easy - recipe makes approximately six pounds of salad. Fast and easy - recipe makes approximately six pounds of salad.
Number of Servings: 12


    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


Optional: Add 1/3 cup parmesan cheese and 1/4 cup dried parsley when adding the dressing.


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 portions

Number of Servings: 12

Recipe submitted by SparkPeople user IRISHIRUS.