Potluck Antipasto Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 16 servings.
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
Ingredients
-
1 package (16 ounces) spiral pasta
-
1 can (15 ounces) garbanzo beans or chickpeas, 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 oil
-
2/3 cup lemon juice
Directions
-
1.
Cook pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Stir in the next 12 ingredients.
-
2.
In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate 6 hours or overnight. Stir before serving.
Nutrition Facts
3/4 cup: 290 calories, 18g fat (3g saturated fat), 5mg cholesterol, 481mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 6g protein.
© 2024 RDA Enthusiast Brands, LLC