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Antipasto salad

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Ingredients/Components

olive or vegetable oil
pepper - 1 tsp
red wine vinegar - 1/2 c
salt to taste - 1 item
small onion, minced - 1 item
can pitted black olives, drained - 1 item
tomatoes - 3 item
green peppers - 2 item
leaf oregano, crumbled - 1 tsp
Provolone cheese - 1/4 lb
pepperoni, sliced thin - 1/4 lb
jar stuffed green olives, drained - 1 oz
hard salami, sliced thin - 1/4 lb
stalks celery, cut thin in bias cuts - 2 item
shell pasta, cooked, drained and cooled - 1 lb

How to make antipasto salad:

Dressing:2/3 c. olive or vegetable oil1/2 c. red wine vinegar1 tsp. leaf oregano, crumbled1 tsp. pepper salt to taste Cut peppers, tomatoes and cheese into bite size chunks in large bowl. Add salami, pepperoni, onion, olives and pasta; stir to blend. Combine dressing ingredients; shake well to blend. Pour over salad ingredients; stir to blend. Refrigerate, covered, overnight. Yield: 15 to 20 servings.

Recipe categories: Salads, Italian, European.

Rating:

3.7

Average rating: 3.7, total votes: 7

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