Antipasto Salad
Taste of Home
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This colorful salad is a tasty crowd-pleaser. Guests love the homemade, from-scratch dressing, which is a nice change from bottled Italian.
SERVINGS: 50
CATEGORY: Salads
METHOD: Marinate
TIME: Prep: 1 hour + marinating
Ingredients:
- 2 packages (1 pound each) spiral pasta
- 4 cups chopped green peppers
- 4 cups chopped seeded tomatoes
- 3 cups chopped onions
- 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
- 1 pound thinly sliced Genoa salami, julienned
- 1 pound sliced pepperoni, julienned
- 1/2 pound provolone cheese, cubed
- 1 cup pitted ripe olives, halved
- 1-1/2 cups olive oil
- 1 cup red wine vinegar
- 1/2 cup sugar
- 2 tablespoons dried oregano
- 2 teaspoons salt
- 1 teaspoon pepper
Directions:
Cook pasta according to package directions. Drain and rinse in cold water. In large bowls, combine the pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.
In a large bowl, whisk the oil, vinegar, sugar, oregano, salt and pepper. Pour over pasta salad; toss to coat. Cover and refrigerate for 4 hours or overnight. Yield: 50 (3/4-cup) servings.