LOUISVILLE, Ky. (WDRB) -- You don't have to go out to a restaurant to get a little taste of Italy. Kroger's Chef Paul Dowell shows us how to make antipasto pasta salad.
Antipasto Pasta Salad
Makes 10 to 12 servings.
½-16 oz. pkg. Private Selection Italian Campanelle Pasta (cooked & cooled)
1-4 oz. jar Kroger Sliced Pimentos (drained)
1-6.3 oz. jar Private Selection Blue Cheese Stuffed Green Olives (drained & rinsed)
1-8 oz. pkg. Murray's Fresh Mozzarella Balls (drained)
1-12 oz. jar Private Selection Marinated Artichoke Quarters (drained)
1-3 oz. pkg. Private Selection Milano Salami (cut in ribbons)
1-5 oz. pkg. Private Selection Pepperoni (cut in ribbons)
2 cups Simple Truth Baby Arugula (lightly packed)
1-12 oz. bottle Private Selection Four Leaf Balsamic Vinaigrette
In a large bowl, combine all ingredients.
Shake dressing well & drizzle over the top.
Lightly toss everything together & refrigerate until ready to serve.
This is a great pasta for a quick meal or family get together. Goes perfect with a loaf of our Kroger Bakery artisan bread!
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