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
PREPARATION:
- Cook pasta according to package directions; drain. Cool slightly.
- While pasta is cooking, arrange tomatoes and half of pepperoni around bottom edge of 3-quart glass serving bowl.
- Layer cooked pasta, remaining pepperoni, beans, olives and cheese in bowl; drizzle with salad dressing.
- Top with lettuce; cover and chill at least 1 hour or up to 24 hours.
- To complete recipe, toss salad gently just before serving.
Serving Suggestion
For a special touch, serve salad with peperoncini salad peppers.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Sodium
1252 mg
Protein
20 g
Fiber
6 g
Carbohydrate
50 g
Cholesterol
10 mg
Total Fat
31 g
Calories
537
DIETARY EXCHANGE:
Fat
5-1/2
Meat
1
Vegetable
1
Starch
3
