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Antipasto Salad

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    10 servings

Ingredients

  • 3 cups uncooked tricolor spiral pasta
  • 4 ounces provolone cheese, cubed
  • 4 ounces sliced pepperoni, quartered
  • 4 ounces hard salami, cubed
  • 1 medium green pepper, diced
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup olive oil
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • 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.
  • 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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