Potluck Antipasto Salad Recipe

5 8 9
Potluck Antipasto Salad Recipe
Potluck Antipasto Salad Recipe photo by Taste of Home
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Potluck Antipasto Salad Recipe

Read Reviews
5 8 9
Publisher Photo
I take this fresh-tasting, colorful salad to potluck dinners throughout the year, since everyone who tries it loves it. The pasta, garbanzo beans and pepperoni make it a nice hearty dish. —Agnes Bulkley, Hicksville, New York
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (16 ounces) rotini pasta
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 package (3-1/2 ounces) sliced pepperoni, halved
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup diced sweet red pepper
  • 1/2 cup diced green pepper
  • 4 medium fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 teaspoons salt
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup olive or vegetable oil
  • 2/3 cup lemon juice

Directions

Cook the pasta according to package directions; drain and rinse with cold water. Place in a large salad bowl. Add the next 12 ingredients; mix well. In a jar with tight-fitting lid, shake oil and lemon juice. Pour over salad and toss. Cover and refrigerate 6 hour or overnight. Stir before serving. Yield: 12-16 servings.
Originally published as Antipasto Salad in Taste of Home April/May 1996, p39

Nutritional Facts

3/4 cup: 290 calories, 18g fat (3g saturated fat), 5mg cholesterol, 481mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 6g protein.

  • 1 package (16 ounces) rotini pasta
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 package (3-1/2 ounces) sliced pepperoni, halved
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup diced sweet red pepper
  • 1/2 cup diced green pepper
  • 4 medium fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 teaspoons salt
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup olive or vegetable oil
  • 2/3 cup lemon juice
  1. Cook the pasta according to package directions; drain and rinse with cold water. Place in a large salad bowl. Add the next 12 ingredients; mix well. In a jar with tight-fitting lid, shake oil and lemon juice. Pour over salad and toss. Cover and refrigerate 6 hour or overnight. Stir before serving. Yield: 12-16 servings.
Originally published as Antipasto Salad in Taste of Home April/May 1996, p39

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Reviews forPotluck Antipasto Salad

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samoanjoy User ID: 2463701 19765
Reviewed Oct. 11, 2014

"Made it for Italians & they liked it!"

MY REVIEW
lolohiser User ID: 5362556 6947
Reviewed Nov. 25, 2013

"Another good recipe in a hurry!"

MY REVIEW
omnijen User ID: 6475476 17710
Reviewed May. 8, 2013

"This is delicious!"

MY REVIEW
Joscy User ID: 2694585 9840
Reviewed Apr. 8, 2013

"OMgoodness, this dish looks fantastic. Will definitely be making this time and time again. Thank you for sharing!"

MY REVIEW
paulette23 User ID: 1621459 10832
Reviewed Aug. 24, 2012

"I got this recipe from your magazine several years ago and have made it dozens of time since then. I don't use the garbanzo beans, and sometimes add cherry tomatoes. I have also substituted italian dressing in a pinch and tastes pretty much the same as the one in the recipe. Great recipe, everybody loves it."

MY REVIEW
CookwareKing.Net User ID: 6050341 9545
Reviewed Jun. 28, 2011

"<p>EXCELLENT RECIPE SAVER ENJOYED BY ALL OF OUR FRIENDS AND FAMILY. WE WILL MAKE AGAIN FOR FUTURE GATHERINGS</p><p>"

MY REVIEW
volley639 User ID: 4249121 9529
Reviewed Jul. 24, 2010

"I made this for Memorial Day and it was a big hit. I brought the leftovers to work the next day. All of my coworkers raved about it and to this day, I'm asked to bring it any time we do a pot luck"

MY REVIEW
lisa53202 User ID: 1079567 10830
Reviewed Aug. 13, 2008

"I have made this numerous times for gatherings or just for us. Sometimes I substitute vinegar for the lemon juice.  Very good."

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