Antipasto Salad

This will be on our table this upcoming holiday weekend – Always the perfect pasta salad for your summer events.

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Antipasto salad is one of the most colorful and tastiest salads I’ve ever made.  All the ingredients blend perfectly to make this salad a hit at your summer BBQ or to take to a party, church supper, or luncheon.  An added bonus is that the vegetables, pepperoni, salami, and cheese can be cut and stored in a large bowl the day before your event.  Even the dressing can be made ahead of time and stored separately.  Just place all ingredients in the refrigerator tightly covered.  On the day of the party, cook the pasta, cool, and mix with all the ingredients in a large bowl.

If there are left overs, you are the fortunate cook.  It’s perfect the second day for your lunch.  Now, that’s a treat.

Antipasto Salad

Ingredients:

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1 pound box of medium pasta shells
1/2 pound provolone cheese, cut into chunks
1/4 pound salami, sliced into long strips
1/2 pound pepperoni
1 can small pitted black olives, drained
1 small jar green olives, drained and sliced
2 medium green peppers, sliced
3 stalks celery, sliced
1 small red onion, sliced
1 box cherry tomatoes

Dressing –

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1/4 teaspoon salt
1 tablespoon oregano
1 teaspoon pepper
3/4 cup oil
1/2 cup white wine vinegar

(or you can use 1 bottle of purchased Italian salad dressing, but the homemade dressing is the best)

Directions:

Gather the ingredients together, wash, chop and place in a large bowl.  Cover and refrigerate.

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Make the dressing by mixing all the ingredients together.  Store inairtight container.

Cook the shells.  Drain well and cool.  Mix with the other ingredients.  Toss with the dressing.  Refrigerate until ready to serve.  Toss again before serving.

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Enjoy!

Roseddy

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Antipasto Salad

Ingredients:

SALAD
1 pound box of medium pasta shells
1/2 pound provolone cheese, cut into chunks
1/4 pound salami, sliced into long strips
1/2 pound pepperoni
1 can small pitted black olives, drained
1 small jar green olives, drained and sliced
2 medium green peppers, sliced
3 stalks celery, sliced
1 small red onion, sliced
1 box cherry tomatoes

DRESSING
1/4 teaspoon salt
1 tablespoon oregano
1 teaspoon pepper
3/4 cup oil
1/2 cup white wine vinegar

(or you can use 1 bottle of purchased Italian salad dressing, but the homemade dressing is the best)

Directions:

Gather the ingredients together, wash, chop and place in a large bowl. Cover and refrigerate.

Make the dressing by mixing all the ingredients together. Store in airtight container.

Cook the shells. Drain well and cool. Mix with the other ingredients. Toss with the dressing. Refrigerate until ready to serve. Toss again before serving.