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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.
Nutritional Facts: 1 serving (3/4 cup) equals 303 calories, 19 g fat (6 g saturated fat), 28 mg cholesterol, 720 mg sodium,

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Antipasto Salad (continued)

Nutritional Facts: 22 g carbohydrate, 1 g fiber, 11 g protein.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now