Antipasto Salad Stack
8 ingredients
7 steps
Ingredients
- 8 ounces rotini pasta, uncooked
- 2 medium tomatoes, halved lenghtwise and thinly sliced
- 3 ounces pepperoni, sliced and divided
- 1 (15 ounce) can red kidney beans, rinsed and divided
- 12 cup pimiento-stuffed green olives
- 34 cup grated parmesan cheese
- 8 ounces Italian salad dressing
- 8 large romaine lettuce leaves, thinly sliced
Directions
-
1Cook pasta according to package directions; drain.
-
2Cool slightly.
-
3While pasta is cooking, arrange tomatoes and half of pepperoni around bottom edge of 3 quart glass serving bowl.
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4Layer cooked pasta, remaining pepperoni, beans, olives and cheese in bowl; drizzle with salad dressing.
-
5Top with lettuce; cover and chill at least 1 hour or up to 24 hours.
-
6To complete recipe, toss salad gently just before serving.
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7Note: prep and cook time does not include chilling time.
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