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Antipasto Salad Recipe
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
- 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.
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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