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

Test Kitchen Approved

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

Cook pasta according to package directions. Drain and rinse in cold water.
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.

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

Recipe Creator