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Homemade Antipasto Salad

 Homemade Antipasto Salad
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
50 ServingsPrep: 1 hour + chilling

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

Directions

  • 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.

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Homemade Antipasto Salad (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.