Antipasto Salad
Taste of Home
This colorful salad is a tasty crowd-pleaser. Guests love the homemade, from-scratch dressing, which is a nice change from bottled Italian.
SERVINGS: 50
CATEGORY: Salads
METHOD:
TIME: Prep: 1 hour + marinating
Ingredients:
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
1-1/2 cups olive oil
1 cup red wine vinegar
1/2 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
Directions:
Cook pasta according to package directions. Drain and rinse in cold water. In several large bowls, combine the pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.
In a large bowl, whisk the oil, vinegar, sugar, oregano, salt and pepper. Pour over pasta salad; toss to coat. Cover and refrigerate for 4 hours or overnight. Yield: 50 (3/4-cup) servings.
Nutrition Facts
One serving:(3/4 cup)
Calories: 214 Fat:15 g Saturated Fat:4 g Cholesterol:
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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