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Homemade Antipasto Salad

This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire
  • Total Time
    Prep: 50 minutes + chilling Cook: 10 min.
  • Makes
    50 servings

Ingredients

  • 2 packages (1 pound each) spiral pasta
  • 4 to 5 large tomatoes, chopped
  • 3 large onions, chopped
  • 2 large green peppers, chopped
  • 2 cans (15 to 16 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
  • DRESSING:
  • 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

Directions

  • Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients.
  • For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.
Nutrition Facts
3/4 cup: 214 calories, 15g fat (4g saturated fat), 19mg cholesterol, 514mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 7g protein.