Homemade Antipasto Salad

Recipes, Recipes, Recipes

Homemade Antipasto SaladHomemade Antipasto Salad

2 packages (1 pound each) spiral pasta
4 cups chopped green peppers
4 cups chopped seeded tomatoes
3 cups chopped onions
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 pound thinly sliced Genoa salami, julienned
1 pound sliced pepperoni, julienned
1/2 pound provolone cheese, cubed
1 cup pitted ripe olives, halved

1 cup red wine vinegar
1/2 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1-1/2 cups olive oil

Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.

Place vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over pasta salad; toss to coat. Refrigerate, covered, 4 hours or overnight. Yield: 50 (3/4-cup) servings.

Recipe found here:

View original post 3 more words


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s