Homemade Antipasto Salad Recipe
Homemade Antipasto Salad Recipe photo by Taste of Home

Homemade Antipasto Salad Recipe

Publisher Photo
This colorful salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire
TOTAL TIME: Prep: 1 hour + chilling
MAKES:50 servings
TOTAL TIME: Prep: 1 hour + chilling
MAKES: 50 servings

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
  • DRESSING:
  • 1 cup red wine vinegar
  • 1/2 cup sugar
  • 2 tablespoons dried oregano
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1-1/2 cups olive oil

Nutritional Facts

3/4 cup equals 214 calories, 15 g fat (4 g saturated fat), 19 mg cholesterol, 514 mg sodium, 13 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.
  2. Place vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over pasta salad; toss to coat. Refrigerate, covered, 4 hours or overnight. Yield: 50 (3/4-cup) servings.
Originally published as Antipasto Salad in Taste of Home February/March 2006, p39

Nutritional Facts

3/4 cup equals 214 calories, 15 g fat (4 g saturated fat), 19 mg cholesterol, 514 mg sodium, 13 g carbohydrate, 1 g fiber, 7 g protein.

This recipe pairs well with a light white wine.

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Reviews for Homemade Antipasto Salad

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 23, 2014

This salad is really good using tri colored pasta! Pretty too. Peg

MY REVIEW
Reviewed May. 5, 2014

Very good recipe. I make it often for potluck meals, and the only ingredients I change are the green peppers (use red instead) and navy or kidney beans instead of the garbanzo beans.

MY REVIEW
Reviewed May. 2, 2014

So we've Americanized an Italian dish...Whoopie! Didn't need the lecture. The salad is great, Linda! I've taken it to potlucks, funeral meals and family reunions and always get compliments and asked for the recipe. Sometimes I add summer squash to give more it color.

MY REVIEW
Reviewed May. 2, 2014

I love this salad no matter what it's named!!! I am just curious about your name as I went to school with a girl named Linda Harrington who had a sister named Joyce. (in Massachusetts)

MY REVIEW
Reviewed May. 2, 2014

Antipasto (plural antipasti) means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar.

The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find in the south of Italy different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja), whereas in northern Italy it will contain different kinds of cured meats and mushrooms and probably, especially near lakes, preparations of freshwater fish. The cheeses included also vary significantly between regions and backgrounds.

Many compare antipasto to hors d'oeuvre, but antipasto is served at the table and signifies the official beginning of the Italian meal. It may also be referred to as a starter, or an entrée. Btw, I haven't tried this recipe yet. But it sure sounds and looks great.

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