Antipasto Salad Recipe

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Antipasto Salad Recipe

 

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Source: Originally published as Antipasto Salad in Quick Cooking September/October 2002, p46

Recipe type: Pasta Salad

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
• ½ cup cherry tomatoes, halved
• ⅓ cup olive oil
• ¼ cup cider vinegar
• 1-1/2 teaspoons dried oregano
• ¾ teaspoon salt
• ½ teaspoon pepper

Instructions

1. 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.
2. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.

Notes

1 serving (3/4 cup) equals 303 calories, 19 g fat (6 g saturated fat), 28 mg cholesterol, 720 mg sodium, 22 g carbohydrate, 1 g fiber, 11 g protein.

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Thank You Taste Of Home for the picture and recipe!