Prep

10 min
Total

20 min
Serving

6

Antipasto Pasta Salad

Name: Antipasto Pasta Salad
Prep time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 pkg (375 g) rotini pasta; 1 block (450 g) Armstrong Marble Cheddar Cheese, diced; 2/3 cup (150 ml) Italian vinaigrette; 4 cups (1 L) arugula; 3/4 cup (175 ml) kalamata olives, pitted and halved; 3/4 cup (175 ml) roasted red peppers, diced; 1/2 cup (125 ml) pancetta, cooked and diced; 1/4 cup (60 ml) fresh basil, thinly sliced

Easy to prepare and delicious to eat, this rotini pasta salad combined with the creamy Armstrong Marble Cheddar Cheese can be served for lunch or dinner and will make everyone want leftovers.

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Ingredients

1 pkg (375 g) rotini pasta
1 block (450 g) Armstrong Marble Cheddar Cheese, diced
2/3 cup (150 ml) Italian vinaigrette
4 cups (1 L) arugula
3/4 cup (175 ml) kalamata olives, pitted and halved
3/4 cup (175 ml) roasted red peppers, diced
1/2 cup (125 ml) pancetta, cooked and diced
1/4 cup (60 ml) fresh basil, thinly sliced

Directions

Cook rotini according to package directions; drain and let cool completely.
In serving bowl, toss together rotini, cheese and vinaigrette until well coated. Stir in arugula, olives, red peppers, pancetta and basil.

Tip:

For a loaded antipasto salad, add jarred artichoke hearts, pickled pepperoncini and cubed salami or ham.

Antipasto Pasta Salad

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Marble cheddar cheese block

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