Antipasto Pasta Salad

 

To accompany hamburgers and hot dogs on the grill, serve Antipasto Pasta Salad, made with fresh mushrooms, roasted red peppers, artichoke hearts and low-fat dressing. The salad is low in fat, and takes less than 30 minutes to prepare. Refrigerate one hour before serving.

1 pound penne, rotini or other medium pasta shape, uncooked
12-ounce jar roasted red peppers, rinsed, drained and cut into thin strips
12-ounce jar mearinated artichoke hearts, drained, coarsely chopped
1 cup diced muenster, brick or provolone cheese
1 cup mushrooms, sliced
1/2 cup chopped red onion
1/3 cup chopped fresh basil
2/3 cup low-fat Caesar or Italian salad dressing
freshly ground black pepper
sliced pepperoncini peppers (optional)

Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basel in a large bowl.

When pasta is done, drain and rnse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving. Serves 8.

Nutrition facts per serving: 482 calories, 16.9 grams, protein, 73.3 grams carbohydrates, 13.5 grams fat, 14.7 milligram cholesterol, 778 milligrams sodium. Calories from fat: 25 percent.

-National Pasta Association Test Kitchen