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Quick Antipasto Salad

Name: Quick Antipasto Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 servings.
Cuisine: Mediterranean
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

2 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. + chilling Cook: 10 min.

Makes

24 servings

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

Quick Antipasto Salad Recipe photo by Taste of Home

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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

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.
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.

Tip: The dressing can be made up to a week ahead and refrigerated until salad is ready to assemble.

Nutrition Facts

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

Quick Antipasto Salad

Ingredients

Directions

Nutrition Facts

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