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Potluck Antipasto Salad

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    12-16 servings

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

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Stir in the next 12 ingredients.
  • 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.

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