Antipasto Pasta Insalata


  • 1 pound fusilli past
  • 1 cup roasted red peppers
  • 1 cup artichoke hearts, marinated, drained and chopped1-1/2 cups provolone cheese, diced
  • 1 cup garbanzo beans
  • 1/2 cup pitted black or green olives, whole
  • 1 cup fresh tomatoes, coarsely chopped
  • 1-1/2 cups Premoro Sliced Pepperoni, 22061, thawed
  • 1 cup Italian salad dressing, prepared
  • 8-10 peperoncini

Instructions In a large pot of boiling, salted water, cook pasta until al dente. Drain well.

Rinse pasta under cold water. Drain again. Set aside.

In a large mixing bowl, combine peppers, artichoke hearts, provolone, beans, olives, tomatoes and pepperoni. Add pasta to the bowl with peppers and artichoke hearts.

Drizzle salad dressing over pasta and vegetables; toss lightly to coat all ingredients.

Divide pasta among lettuce-lined serving plates. Garnish each with peperoncini.

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