PASTA ANTIPASTO SALAD

Pasta Antipasto Salad

Source: Adapted from a Healthy Exchanges recipe by JoAnna Lund

This salad is very good. I adapted this recipe from one by JoAnna Lund.

1 cup fat-free Italian salad dressing, divided
1 cup mushrooms, sliced
1/2 cup ripe olives, chopped
1 cup green pepper, chopped
4 cups rotini, cooked and drained
2 cups tomatoes, chopped
1 (3.5 ounce) package turkey salami, sliced
3/4 cup reduced-fat mozzarella cheese, shredded
1 cup artichoke hearts, drained and cut in half

Mix 3/4 cup Italian dressing with mushrooms, olives, and peppers. Add tomatoes, salami, cheese, and artichoke hearts. Mix well to combine. Refrigerate at least 30 minutes.

Add 1/4 cup remaining dressing. Stir and serve.

Description: "This hearty salad tastes so good, no one knows that it's reduced fat and calorie."

Serving Ideas : A nice summer luncheon dish. Serve on a bed of lettuce, with crusty bread.

Diabetic Exchanges: 2 Bread, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat. 241 Calories

Can substitute turkey pepperoni for turkey salami.