Antipasto Salad Stack
Source of Recipe
Recipe Institute
Antipasto Salad Stack
Makes 6 main-dish servings
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
Make-Ahead Time at least 1 hour or up to 24 hours
Final Prep Time 5 minutes
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 pepperoncini salad peppers.
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