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Antipasto Spaghetti Salad Recipe
|Spaghetti||8 Ounce (1 Package)|
|Canned red kidney beans||19 Ounce (1 Can, Progresso)|
|Canned chickpeas||19 Ounce (1 Can, Progresso)|
|Chopped olive salad||1⁄4 Cup (4 tbs) (Progresso Olive Condit)|
|Chopped parsley||2 Tablespoon|
|Sliced boiled ham||4 Ounce, cut into strips|
|Provolone cheese||4 Ounce, sliced, cut into strips|
|Sliced hard salami||4 Ounce, cut into strips|
|Roasted peppers strips||1⁄4 Cup (4 tbs) (Progresso)|
|Garlic||1⁄2 Cup (8 tbs)|
|Vinaigrette dressing||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 3414 Calories from Fat 1103
% Daily Value*
Total Fat 127 g194.8%
Saturated Fat 37.8 g188.8%
Trans Fat 0 g
Cholesterol 183.5 mg
Sodium 8677.3 mg361.6%
Total Carbohydrates 420 g139.9%
Dietary Fiber 55.2 g220.8%
Sugars 13.7 g
Protein 168 g335.7%
Vitamin A 115.2% Vitamin C 220%
Calcium 142% Iron 156.9%
*Based on a 2000 Calorie diet
Place spaghetti in a large serving bowl.
Drain and rinse kidney beans and chick peas.
Add to spaghetti with olive salad and parsley.
Add half of the ham, provolone cheese, hard salami and roasted pepper strips.
Pour Garlic Vinaigrette Dressing over all.
Toss to coat.
Cover and refrigerate until chilled for about 1 hour.
Top with remaining ham, cheese, salami and roasted pepper strips.