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Antipasto-Style Pasta Salad Recipe

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This recipe for Antipasto-Style Pasta Salad, by , is from The DeGiosio Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine DeGiosio
Added: Wednesday, May 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 c. rotelle pasta, uncooked
1 large tomato, coarsely chopped (2 c.)
1/4 lb. Provolone or Mozzerella cheese, cut into 1/2-inch cubes
1/4 lb. sliced hard salami, cut into 1-inch strips
1/2 cup sliced pepperoncini or pepperoni
1/2 c. sliced black olives
1 tbsp. fresh basil
1 tbsp. fresh parsley
3/4 c. Italian salad dressing

Directions:
Directions:
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

In large bowl, stir together cooled pasta and remaining ingredients, saving the dressing for last.

Serve immediately or cover and refrigerate.

Number Of Servings:
Number Of Servings:
8 1-cup servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Also good in this salad are red and green peppers (use 1/2 c. of each).

 

 

 

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