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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Antipasto Pasta Salad Recipe

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This recipe for Antipasto Pasta Salad is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. tricolor spiral pasta
1 jar (16 oz.) giardiniera, drained and cut up
2 cans (one 3.8oz, one 2.75oz.) sliced ripe olives, drained
1 jar (5.75 oz.) pimiento-stuffed olives, drained and sliced
1 jar (7 oz.) roasted sweet red peppers, drained and chopped
8 oz. summer sausage, cubed
8 oz. pepper jack cheese, cubed
1 c. Italian salad dressing
Directions:
Directions:
Cook pasta according to package directions. Drain and rinse in cold water.

In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour.
Number Of Servings:
Number Of Servings:
14 servings

 

 

 

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