Antipasto Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 10 servings.
I received the recipe for this cool antipasto salad from longtime friends. A pleasant dressing complements the meats, veggies and cheese, making this colorful combination popular any time of year. —Brenda Novak, New Holland, Pennsylvania
Ingredients
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3 cups uncooked tricolor spiral pasta
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4 ounces provolone cheese, cubed
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4 ounces sliced pepperoni, quartered
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4 ounces hard salami, cubed
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1 medium green pepper, diced
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2 celery ribs, chopped
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1 small onion, chopped
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1/2 cup cherry tomatoes, halved
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1/3 cup olive oil
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1/4 cup cider vinegar
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1-1/2 teaspoons dried oregano
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3/4 teaspoon salt
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1/2 teaspoon pepper
Directions
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1.
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes.
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2.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.
Nutrition Facts
3/4 cup: 303 calories, 19g fat (6g saturated fat), 28mg cholesterol, 720mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 11g protein.
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