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Receta Antipasto Rotini Salad

Name: Antipasto Rotini Salad
Ingredients: 8 ounce uncooked rotini (3 c.); 2 c. fresh broccoli florets; 4 ounce thinly sliced genoa salami cut into strips; 1 can red kidney beans (15.5 ounce) liquid removed and rinsed; 4 x Italian plum tomatoes cut into thin wedges; 1 x green bell pepper sliced; 1/2 sm red onion sliced; 1/2 c. pitted olives; 3/4 c. mayonnaise; 2 ounce shredded Parmesan cheese; 1/3 c. lowfat milk; 1 1/2 tsp black pepper; 1/2 tsp Worcestershire sauce; 3 x garlic cloves chopped

de Global Cookbook

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Ingredientes

8 ounce uncooked rotini (3 c.)
2 c. fresh broccoli florets
4 ounce thinly sliced genoa salami cut into strips
1 can red kidney beans (15.5 ounce) liquid removed and rinsed
4 x Italian plum tomatoes cut into thin wedges
1 x green bell pepper sliced
1/2 sm red onion sliced
1/2 c. pitted olives
3/4 c. mayonnaise
2 ounce shredded Parmesan cheese
1/3 c. lowfat milk
1 1/2 tsp black pepper
1/2 tsp Worcestershire sauce
3 x garlic cloves chopped

Direcciones

Cook rotini to desired doneness as directed on package, adding broccoli during the last 3 min of cooking time.
Drain rotini and broccoli; rinse with cool water till cold. In large bowl, combine cooked rotini and broccoli with all other salad ingredients.
In medium bowl, combine all dressing ingredients; mix well. Pour dressing over salad; toss till well mixed. Cover; chill at least 2 hrs. Stir before serving.
24 1/2 c. servings