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Pasta: Antipasto Pasta Salad




Source of Recipe


National Pasta Association Test Kitchen


Recipe Introduction


To accompany hamburgers and hot dogs on the grill, serve Antipasto Pasta Salad, made with fresh mushrooms, roasted red peppers, artichoke hearts and low-fat dressing. The salad is low in fat, and takes less than 30 minutes to prepare. Refrigerate one hour before serving.


List of Ingredients




1 pound penne, rotini or other medium pasta shape, uncooked
12-ounce jar roasted red peppers, rinsed, drained and cut into thin strips
12-ounce jar mearinated artichoke hearts, drained, coarsely chopped
1 cup diced muenster, brick or provolone cheese
1 cup mushrooms, sliced
1/2 cup chopped red onion
1/3 cup chopped fresh basil
2/3 cup low-fat Caesar or Italian salad dressing
freshly ground black pepper
sliced pepperoncini peppers (optional)

Recipe



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.

Serves 8.