- 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
- 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
- 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.
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Homemade Antipasto Salad
"To corky11, What don't you understand about the term "crowd pleaser" ? And you probably didn't even bother to make the recipe anyway. Do the math yourself. I plan to."
"So good! I did quarter the recipe because it's just the 2 of us. Didn't add beans or olives but I did add marinated mushrooms (quartered), and marinated artichokes (quartered). Also things on a great antipasti platter. Loved the meat and cheese! I also used fresh moz I had to use up."
"I'm wondering why you selected a recipe that serves 5o. Is it asking to much to break recipe down to serve a family of 4.Would love to hear from you. Thanks...... Gee"
"Favorite picnic salad - LOVE the dressing! Omitted the beans and black olives. Sprinkled with shredded Parmesan."
"Excellent! Skipped the beans."