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Antipasto Salad

Name: Antipasto Salad
Prep time: 25 min
Total time: 25 min
Yield: 10 servings.
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; 1/2 cup cherry tomatoes, halved; 1/3 cup olive oil; 1/4 cup cider vinegar; 1-1/2 teaspoons dried oregano; 3/4 teaspoon salt; 1/2 teaspoon pepper

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Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

10 servings

I received the recipe for this cool antipasto salad from longtime friends. A pleasant dressing complements the meats, veggies and cheese, making this colorful combination popular any time of year. —Brenda Novak, New Holland, Pennsylvania

Antipasto Salad Recipe photo by Taste of Home

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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
1/2 cup cherry tomatoes, halved
1/3 cup olive oil
1/4 cup cider vinegar
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper

Directions

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.

Nutrition Facts

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

Antipasto Salad

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Makes

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