Quick Antipasto Salad
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min.
YIELD: 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
Ingredients
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2 packages (16 ounces each) spiral pasta
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2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
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2 packages (3-1/2 ounces each) sliced pepperoni, halved
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2 cans (2-1/4 ounces each) sliced ripe olives, drained
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3 cups sliced fresh mushrooms
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2 medium sweet red peppers, chopped
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2 medium green peppers, chopped
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Dressing:
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2 cups olive oil
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1-1/2 cups lemon juice
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4 garlic cloves, minced
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1/4 cup minced fresh basil or 4 teaspoons dried basil
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4 teaspoons salt
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1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
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1/2 teaspoon pepper
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1/4 teaspoon cayenne pepper
Directions
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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.
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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.
Nutrition Facts
3/4 cup: 281 calories, 21g fat (3g saturated fat), 3mg cholesterol, 518mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 4g protein.
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