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HOMEMADE ANTIPASTO SALAD RECIPE: HOW TO MAKE IT



Homemade Antipasto Salad Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Lunch

Total Time 60 minutes

Prep Time 50 minutes

Cook Time 10 minutes

Yield 50 servings.

Number Of Ingredients 16

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

Steps:

  • 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 : Calories 214 calories, FatContent 15g fat (4g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 514mg sodium, CarbohydrateContent 13g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

HOMEMADE ANTIPASTO SALAD RECIPE: HOW TO MAKE IT



Homemade Antipasto Salad Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Lunch

Total Time 60 minutes

Prep Time 50 minutes

Cook Time 10 minutes

Yield 50 servings.

Number Of Ingredients 16

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

Steps:

  • 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 : Calories 214 calories, FatContent 15g fat (4g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 514mg sodium, CarbohydrateContent 13g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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