Recipe for 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.