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Add a photoRaciónes: 12
Ingredientes
- 1 pkg. (12 ounce.) macaroni shells
- 2 jars (6 ounce.) marinated artichoke hearts, drain and reserve juice
- 1 pkg. (5 ounce.) pepperoni, thinly sliced
- 1 onion, finely minced
- 1 can (6 ounce.) sliced ripe olives
- 1/2 c. tarragon vinegar
- 1 (8 ounce.) bottle Caesar Salad Dressing
- 1 c. Parmesan cheese, reserve 1/4 c. for topping
- Salt and pepper to taste
Direcciones
- Cook pasta "al dente", drain and cold. Cut artichoke hearts into bite size pcs. Combine pasta, artichokes, onions and ripe olives in a large bowl. Add in pepperoni slices.
- Mix vinegar, artichoke liquid and salad dressing. Pour over pasta mix, stir in 3/4 c. of Parmesan cheese. Add in salt and pepper and stir well. Sprinkle with extra cheese. Prepare salad one day in advance. Serves 12 to 14.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 349 | |
| Calories from Fat 201 | 58% |
| Total Fat 22.41g | 28% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.19g | |
| Cholesterol 20mg | 7% |
| Sodium 544mg | 23% |
| Potassium 148mg | 4% |
| Total Carbs 26.77g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.54g | 3% |
| Protein 9.9g | 16% |
