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Receta Antipasto Rotini Salad
by Global Cookbook

Antipasto Rotini Salad
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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

  1. Cook rotini to desired doneness as directed on package, adding broccoli during the last 3 min of cooking time.
  2. Drain rotini and broccoli; rinse with cool water till cold. In large bowl, combine cooked rotini and broccoli with all other salad ingredients.
  3. 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.
  4. 24 1/2 c. servings