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Quick Antipasto Salad

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
  • Total Time
    Prep: 15 min. + chilling Cook: 10 min.
  • Makes
    24 servings

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.

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