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Antipasto Salad

Antipasto Salad
"I received the recipe for this cool pasta salad from longtime friends," explains Brenda Novak of New Holland, Pennsylvania. "A pleasant dressing complements the meats, veggies and cheese, making this colorful combination popular any time of year."
10 ServingsPrep/Total Time: 25 min.

Ingredients

  • 3 cups uncooked tricolor spiral pasta
  • 4 ounces provolone cheese, cubed
  • 4 ounces sliced pepperoni, quartered
  • 4 ounces hard salami, cubed
  • 1 medium green pepper, diced
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup olive oil
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Cook pasta according to package directions; drain and rinse in cold
  • water. In a large bowl, combine the pasta, cheese, pepperoni,
  • salami, green pepper, celery, onion and tomatoes.
  • In a jar with a tight-fitting lid, combine the remaining ingredients;
  • shake well. Pour over pasta mixture and toss to coat. Yield: 10
  • servings.
Nutrition Facts: 1 serving (3/4 cup) equals 303 calories, 19 g fat (6 g saturated fat), 28 mg cholesterol, 720 mg sodium,
© Taste of Home 2013

2 of 2

Antipasto Salad (continued)

Nutrition Facts: 22 g carbohydrate, 1 g fiber, 11 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013