Antipasto pasta salad

Antipasto pasta salad

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CookItEasy.net
CookItEasy.net

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:
Antipasto pasta salad
4
Average rating: 4 of 5, total votes: 8
Cook. Time: PT38M
Total Time: PT38M


Cause of complaint:

Related ingredients:
sugar, chopped pecans, pkg, nuts optional, ground beef
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