Antipasto Pasta Insalata

Antipasto Pasta Insalata
Recipe type: appetizers
  • 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
  • ½ 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
  1. In a large pot of boiling, salted water, cook pasta until al dente.
  2. Drain well.
  3. Rinse pasta under cold water.
  4. Drain again.
  5. Set aside.
  6. In a large mixing bowl, combine peppers, artichoke hearts, provolone, beans, olives, tomatoes and pepperoni.
  7. Add pasta to the bowl with peppers and artichoke hearts.
  8. Drizzle salad dressing over pasta and vegetables; toss lightly to coat all ingredients.
  9. Divide pasta among lettuce-lined serving plates.
  10. Garnish each with peperoncini.