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Antipasto Pasta Salad Recipe

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This recipe for Antipasto Pasta Salad, by , is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Suski

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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