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Antipasto Pasta Salad

Total Time

Prep: 30 min. + chilling

Makes

14 servings

This beautiful, hearty antipasto pasta salad is ideal for picnics because it's mayo-free. It's also really easy and a huge hit wherever I take it. —Becky Melton, Orlando, Florida

Ingredients

  • 1 package (16 ounces) tricolor spiral pasta
  • 1 jar (16 ounces) giardiniera, drained and cut
  • 2 cans (one 3.8 ounces, one 2-1/4 ounces) sliced ripe olives, drained
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 8 ounces summer sausage, cubed
  • 8 ounces pepper Jack cheese, cubed
  • 1 cup Italian salad dressing

Directions

  1. Cook pasta according to package directions. Drain and rinse in cold water.
  2. In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour.

Nutrition Facts

1 cup: 336 calories, 19g fat (5g saturated fat), 27mg cholesterol, 1006mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 11g protein.

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