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    PAS: Antipasto Pasta Salad


    Source of Recipe


    SRQ H/T, 5/23/96

    * Exported from MasterCook *

    Antipasto Pasta Salad

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pound penne, rotini, or
    other medium pasta shape -- uncooked
    12 ounces roasted red peppers -- rinsed, drained,
    -- and cut into thin
    -- strips
    12 ounces marinated artichoke hearts -- drained and
    -- coarsely chopped
    1 cup muenster, brick, or
    -- provolone cheese -- diced
    1 cup mushrooms -- sliced
    1/2 cup red onions -- chopped
    1/3 cup fresh basil
    2/3 cup low fat Caesar dressing
    or
    Italian salad dressing
    black pepper
    pepperoncini peppers -- sliced
    -- (optional)

    Prepare pasta according to package directions.

    While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion, and basil in a large bowl. When pasta is done, drain and rinse with cold water . Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving.

    Per serving - 482 cal, 16.9 g pro, 73.3 g carbo, 13.5 g fat, 14.7 mg chol, 778 mg sod

    Posted by Sue Woodward, GEnie Food Board, 5/23/96

    Source:
    "SRQ H/T, 5/23/96"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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