Antipasto pasta salad
Antipasto pasta salad
Ingredients/Components
- pkg - 1 oz
- salt - 1/2 tsp
- freshly ground pepper - 1 item
- Parmesan cheese - 1/4 c
- cloves garlic - 2 item
- olive oil - 1/4 c
- dried oregano leaves - 1/2 Tbsp
- fresh squeezed lemon juice - 1 Tbsp
- pitted ripe olives, sliced - 1/2 c
- jar marinated artichoke hearts, drained and halved - 1 oz
- Genoa salami, sliced thin and cut 1/4-inch strips - 1/4 lb
- Fontina cheese, cut 1/4-inch strips - 1/2 lb
How to make antipasto pasta salad:
In 4-quart bowl, combine artichoke hearts, salami, olives and Parmesan cheese. Add olive oil, lemon juice, oregano, salt and pepper. Toss well to coat ingredients evenly with dressing. Add Fontina cheese; toss again.Meanwhile, cook egg noodles according to package; drain. Add to salami cheese mixture; toss and serve immediately. Or cover and chill 2 to 3 hours. Toss before serving. Makes 4 servings.
Recipe categories: Salads, Pasta, Chickpeas/garbanzos.
Rating:
Related ingredients:
sugar, chopped pecans, pkg, nuts optional, ground beef
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