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Thursday, September 1, 2011

Anitpasto Pasta Salad

1 package (16 ounces) tricolor spiral pasta

1 jar (16 ounces) giardiniera, drained and cut

2 cans (one 3.8 ounces, one 2-1/4 ounces) sliced ripe olives, drained

1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced

1 jar (7 ounces) roasted sweet red peppers, drained and chopped

8 ounces summer sausage, cubed

8 ounces pepper Jack cheese, cubed

1 cup Italian salad dressing

Cook pasta according to package directions. Drain and rinse in cold water. In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour. Yield: 14 servings.

Recipe Source : Taste of Home

shared at home haven thursday Under $100 linky party Grocery Cart Challenge

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