QUICK ANTIPASTO SALAD

Quick Antipasto Salad image

I always told my sister, Karen, I'd marry a cowboy-and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. -Kendra Waterbury, East Thetford, Vermont

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 24 servings.

Number Of Ingredients 16

Previous Next

Ingredients

2 packages (16 ounces each) spiral pasta
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 packages (3-1/2 ounces each) sliced pepperoni, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups sliced fresh mushrooms
2 medium sweet red peppers, chopped
2 medium green peppers, chopped
Dressing:
2 cups olive oil
1-1/2 cups lemon juice
4 garlic cloves, minced
1/4 cup minced fresh basil or 4 teaspoons dried basil
4 teaspoons salt
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.

Nutrition Facts : Calories 281 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 518mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

*** Explore more Quick Antipasto Salad Recipes »

Comment
Leave a comment

Irish McCall

[email protected]

This salad is a waste of time. The dressing is bland and the ingredients are boring. I would not recommend this recipe to anyone.

Shahnaj Nahar

[email protected]

This salad is okay. It's not bad, but it's not great either. I think it needs a little something extra, maybe some more dressing or some chopped nuts.

Yulisa Gonzalez

[email protected]

I love this salad! It's so refreshing and flavorful. I like to add some grilled chicken or shrimp to it for a more substantial meal.

Colby Odell

[email protected]

This salad is a great way to use up leftover antipasto ingredients. I had some leftover salami, pepperoni, and provolone cheese, and this salad was the perfect way to use them up. It was delicious and easy to make.

Caamir Saalim

[email protected]

I've made this salad several times and it's always a crowd-pleaser. It's so easy to make and can be tailored to your own taste preferences. I usually add some chopped fresh mozzarella and a drizzle of balsamic vinegar.

Maryjoy Paragas

[email protected]

This antipasto salad was a hit at my last party! The combination of flavors and textures was amazing. I especially loved the salty olives and tangy artichokes. I will definitely be making this salad again.

Name

Message