This easy 20-minute antipasto pasta salad with penne, chopped pepperoni and red peppers tastes great warm—or great refrigerated and served chilled.
What You Need
Original recipe yields 8 servings
3 cups penne pasta, uncooked
1 cup KRAFT Natural Three Cheese Crumbles
1/2 cup chopped pepperoni
1/2 cup chopped roasted red pepper s
1/4 cup chopped red onion s
1/4 cup GREY POUPON Harvest Coarse Ground Mustard
1 Tbsp. chopped Italian parsley
1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
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Let's Make It
Cook pasta as directed on package, omitting salt; drain.
Place in large serving bowl. Add remaining ingredients; mix lightly.
Add 1/2 cup each drained chopped canned artichoke hearts and small pitted black or green olives to salad.
Salad can be made ahead of time. Refrigerate until ready to serve.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.