Quick Antipasto Salad Recipe

Quick Antipasto Salad Recipe photo by Taste of Home

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I always told my sister, Karen, I'd marry a cowboy...and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad.

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Quick Antipasto Salad Recipe

Prep: 15 min. + chilling Cook: 10 min.

Yield: 24 Servings

15 10 25

Ingredients

2 packages (16 ounces each) spiral pasta
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 packages (3-1/2 ounces each) sliced pepperoni, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups sliced fresh mushrooms
2 medium sweet red peppers, chopped
2 medium green peppers, chopped
Dressing:
2 cups olive oil
1-1/2 cups lemon juice
4 garlic cloves, minced
1/4 cup minced fresh basil or 4 teaspoons dried basil
4 teaspoons salt
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Directions

Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat. Yield: 24 servings.

Tip: The dressing can be made up to a week ahead and refrigerated until salad is ready to assemble.

Nutritional Facts 1 serving (3/4 cup) equals 281 calories, 21 g fat (3 g saturated fat), 3 mg cholesterol, 518 mg sodium, 20 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Antipasto Salad in Down the Aisle Country-Style , p40