"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Antipasto Salad Recipe

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This recipe for Antipasto Salad, by , is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richele Herigan
Added: Wednesday, March 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 cups (16oz) Rotini or Rotelle
3/4 c. olive oil
1/2 c. red or white wine vinegar
1/4 c. sugar
1 tbsp. dried oregano
1 tsp salt
1/2 tsp ground blk pepper
1 can (15 or 19 oz.) chick peas, rinsed & drained
2 c. chopped green pepper
2 c. chopped fresh tomato
1 1/2 c. chopped onion
3/4 c. (@4oz) cubed provolone cheese
1/4-1/2 lb. thinly sliced hard salami (1/2 inch strips)
or pepperoni
1/2 c. sliced pitted ripe olives

Directions:
Directions:
Cook pasta according to package directions;drain.
Rinse w/ cold water to cool quickly;drain well.
In small bowl, whisk together oil, vinegar, sugar and seasonings.
In large bowl, combine pasta, dressing & remaining ingredients. Cover;refrigerate.
12 servings

 

 

 

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