Homemade Antipasto Salad Recipe
- 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
- 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.
3/4 cup: 214 calories, 15g fat (4g saturated fat), 19mg cholesterol, 514mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 7g protein
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."
"Best pasta salad I've ever had!! Used Canellini beans instead of Garbanzos. Used garlic stuffed green olives instead of black olives. I halved the recipe but should have quartered it. This is now a favorite. Thank you for sharing the recipe."
"Great, everyone liked it"
"Love the flavor. The dressing is a wonderful change from bottled Italian dressing. My husband and I eat this as the main dish for lunch as it has the meats. I do not always use the garbanzo beans (or beans at all). It is so good."
"This salad is really good using tri colored pasta! Pretty too. Peg"
"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."
"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."
"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)"
"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."
"Totally delish! It's cold pasta, a vinaigrette and all the ingredients of antipasto, hence the name. No misleading here. Seriously? Someone gave this salad a low rating because of the NAME? Their loss. As for me and my house we will serve this salad!"
"hey Linda, tell your Auntie Pasto that her salad is delicious! ;) thank you for sharing it with us!!"
"There's no need to criticize the name on a recipe and give it a low rating without trying it. It's called antipasto salad because it has the antipasto inredients, and adding the pasta makes it a SALAD. Having gotten that off my mind...this salad is delicious! I made it for a family party and it disappeared. The only changes I made were using red onions, and multicolored peppers- green red and orange- to make it look more festive. Oh- and I added some marinated artichokes...yummy!"
"Absolutely delicious! There are NEVER any leftovers! Stop splitting hairs over terminology. Enjoy the dish for goodness sake!"
"I have made this many times, and the bowl is always empty. Changing the name to Mud Salad would not make it any less delicious! LOL :)"
"antipasto: Literally meaning "before the meal. (Sharon Tyler Herbst in Food Lover's Companion) Now we know what it really means. So this salad can certainly be eaten before the meal. However it is so good it can be the meal. And you can call it whatever you want and that is the point, It's a title and it is good!"
"This dressing is wonderful, no matter what you call the dish you put it on - you can call it dessert for all I care!! It's actually the one dressing that I like on pasta when it's a more dense pasta than angel hair. And adding the salami, pepperoni, and cheese, of course, can make it a main dish as well. So, to me, your title is NOT misleading. And I DO know - as does everybody else, I'm sure, what the original - antipasta/o - refers to! All the ingredients work together perfectly, and it's my opinion that the sugar really does the trick to make it all work. Thanks for posting this, Linda!"
"This salad is sooo good. The dressing is amazing. I had to cut the recipe in half since there are just 2 of us (3 if you count my cat, who also loved the dressing). Even cutting the recipe in half it lasts for three days. But it is worth it."
"I modified this recipe & cut it in half because it made so much. I put fresh cucumbers in it, skipped the salami & added baby pepperoni. The dressing was AMAZING!!!! Definitely make it again."
"I cut the recipe in 1/2. Very yummy! Tasted even better the next day."
"Great summer recipe. The flavor gets better the longer it marinates. I also substituted the sugar in the dressing for honey and it turned out great. I even make the dressing sometimes for other lettuce based salads."
"I have made this many times. Just cut the recipe in half. Very Good!"
"Made this for a family get together and everyone loved it, even the picky eaters!"
"I cut it in 1/2 and used red peppers instead of green peppers. Most of my friends can't eat green peppers because they stay with us and the red one don't. Everyone loved it"
"This recipe is very good. The marinating definitely makes a difference."
"I made this recipe exactly according to the directions. It makes a huge batch of salad and everyone loved it. The dressing is the best part. Better than bottled. Everyone raves over this salad."
"I made this for my parent's 40th party and it was a hit. Everybody loved it, except it made a lot of servings. We had 35 people and still had half the salad left. Next time will cut the recipe in half."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.