Ingredients for Antipasto Salad Stack
- 1 pound Rotini Pasta
- 1 pint cherry or grape tomatoes
- 1/2 cup sliced pepperoni
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/2 cup pitted Kalamata olives
- 0 Parmesan Cheese
- 1/4 cup Italian salad dressing
- 2 cups shredded Romaine lettuce
- 1 cup shredded mozzarella cheese
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How to Make Antipasto Salad Stack
- Cook 1 pound pasta according to package directions. Drain and rinse with cold water to cool quickly.
- While pasta cooks, arrange 1 pint cherry or grape tomatoes and half of 1/2 cup sliced pepperoni around the bottom edge of a 3-quart glass serving bowl.
- In the bowl, layer the cooled pasta, the remaining pepperoni, 1 (15-ounce) can cannellini beans (rinsed and drained), 1/2 cup pitted Kalamata olives, and 1 cup shredded mozzarella cheese. Layer these ingredients in the bowl.
- Drizzle generously with your favorite Italian dressing (about 1/4 cup).
- Top with 2 cups of loosely packed shredded lettuce.
- Cover and chill in the refrigerator for at least 1 hour, or up to 24 hours to allow flavors to meld.
- Before serving, gently toss the salad to combine all the ingredients.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
24g
Fat
31g
Carbs
17g
