Antipasto Salad
I received the recipe for this cool antipasto salad from longtime friends. A pleasant dressing complements the meats, veggies and cheese, making this colorful combination popular any time of year. —Brenda Novak, New Holland, Pennsylvania
Ingredients
- 3 cups uncooked tricolor spiral pasta
- 4 ounces provolone cheese, cubed
- 4 ounces sliced pepperoni, quartered
- 4 ounces hard salami, cubed
- 1 medium green pepper, diced
- 2 celery ribs, chopped
- 1 small onion, chopped
- 1/2 cup cherry tomatoes, halved
- 1/3 cup olive oil
- 1/4 cup cider vinegar
- 1-1/2 teaspoons dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Directions
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1Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes.
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2In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.
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