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Antipasto Salad Recipe
Antipasto Salad Recipe photo by Taste of Home

Antipasto Salad Recipe

Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings

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

Nutritional Facts

1 serving (3/4 cup) equals 303 calories, 19 g fat (6 g saturated fat), 28 mg cholesterol, 720 mg sodium, 22 g carbohydrate, 1 g fiber, 11 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Antipasto Salad in Quick Cooking September/October 2002, p46

Nutritional Facts

1 serving (3/4 cup) equals 303 calories, 19 g fat (6 g saturated fat), 28 mg cholesterol, 720 mg sodium, 22 g carbohydrate, 1 g fiber, 11 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Antipasto Salad

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 7, 2014

pretty good stuff, but i had to add my personal touch to it, and put in a little diced prosciutto, and used sun dried tomatoes instead of the cherry tomatoes.

MY REVIEW
Reviewed Sep. 25, 2013

This recipe was quick and easy but had so much variety. There was something that everyone liked included in the recipe.

MY REVIEW
Reviewed Jun. 22, 2013

This has been a potluck favorite of mine for years. I use a 12-oz box of pasta, which is a little more than the recipe calls for, and it doesn't make a difference. I just finished making the latest batch and put the dressing ingredients in a Ziploc bag rather than in a jar. What slick trick! No messy jar to wash; I scooped a little of the salad mixture into the bag to "scrape" out the last of the dressing in the bag. Delicious salad that keeps well!!

MY REVIEW
Reviewed Jan. 21, 2013

This recipe was a great break from the normal chicken, beef, pork recipe's I usually stick to. My fiance' loved the salad and asked me to make it again! The leftovers kept great for about 2 days and so we ate it all up for lunches and even snacks! Recommended for sure!

MY REVIEW
Reviewed Jun. 15, 2012

Yum! My family loves this! I have substituted the provalone with feta cheese and added some chopped garlic to the dressing. It's a great recipe to add your own personal touch.

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