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

  1. 1
    Cook pasta according to package directions; drain.
  2. 2
    Cool slightly.
  3. 3
    While pasta is cooking, arrange tomatoes and half of pepperoni around bottom edge of 3 quart glass serving bowl.
  4. 4
    Layer cooked pasta, remaining pepperoni, beans, olives and cheese in bowl; drizzle with salad dressing.
  5. 5
    Top with lettuce; cover and chill at least 1 hour or up to 24 hours.
  6. 6
    To complete recipe, toss salad gently just before serving.
  7. 7
    Note: prep and cook time does not include chilling time.

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