Antipasto Salad Stack

• 8 ounces rotini pasta, uncooked
• 2 medium tomatoes, halved lenghtwise and thinly sliced
• 3 ounces pepperoni, sliced and divided
• 1 (15 ounce) can red kidney beans, rinsed and divided
• 12 cup pimiento-stuffed green olives
• 34 cup grated parmesan cheese
• 8 ounces Italian salad dressing
• 8 large romaine lettuce leaves, thinly sliced

1. Cook pasta according to package directions; drain.
2. Cool slightly.
3. While pasta is cooking, arrange tomatoes and half of pepperoni around bottom edge of 3 quart glass serving bowl.
4. Layer cooked pasta, remaining pepperoni, beans, olives and cheese in bowl; drizzle with salad dressing.
5. Top with lettuce; cover and chill at least 1 hour or up to 24 hours.
6. To complete recipe, toss salad gently just before serving.
7. Note: prep and cook time does not include chilling time.

rotini pasta, tomatoes, pepperoni, red kidney beans, pimiento, parmesan cheese, italian salad dressing, romaine lettuce leaves

Taken from www.food.com/recipe/antipasto-salad-stack-456707 (may not work)