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Antipasto salad

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Ingredients/Components

rotini or rotelle, raw - 6 c
olive oil - 3/4 c
red or white wine vinegar - 1/2 c
sugar - 1/4 c
oregano leaves - 1 Tbsp
salt - 1 tsp
chick peas - 1 (15/19
chopped green pepper - 2 c
chopped fresh tomatoes - 2 c
onions, chopped
Provolone cheese - 3/4 c
hard salami or pepperoni, sliced into 1/2-inch strips - 1/4 1/2
sliced ripe olives - 1/2 c

How to make antipasto salad:

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In small bowl whisk together oil, vinegar, sugar and seasonings. In large bowl, combine pasta, dressing and remaining ingredients. Cover, refrige

Recipe categories: Salads, Italian, European.

Rating:

3.3

Average rating: 3.3, total votes: 6

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