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Quick Antipasto Salad Recipe

Quick Antipasto Salad Recipe

I always told my sister, Karen, I'd marry a cowboy—and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. —Kendra Waterbury, East Thetford, Vermont
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min. YIELD:24 servings

Ingredients

  • 2 packages (16 ounces each) spiral pasta
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 2 packages (3-1/2 ounces each) sliced pepperoni, halved
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 3 cups sliced fresh mushrooms
  • 2 medium sweet red peppers, chopped
  • 2 medium green peppers, chopped
  • Dressing:
  • 2 cups olive oil
  • 1-1/2 cups lemon juice
  • 4 garlic cloves, minced
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 4 teaspoons salt
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper

Directions

  • 1. Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers.
  • 2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat. Yield: 24 servings.

Nutritional Facts

3/4 cup: 281 calories, 21g fat (3g saturated fat), 3mg cholesterol, 518mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 4g protein .

Reviews for Quick Antipasto Salad

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MY REVIEW
nmharleyrider
Reviewed May. 31, 2016

"With two raw peppers in this recipe, believe me all we could taste was the peppers. If you are going to put red peppers in an Antipasto salad you had better roast those peppers first. First it is more authentic and second the flavor is enhanced and made more subtle so you can taste the other ingredients."

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