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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Antipasto Pasta Salad Recipe

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This recipe for Antipasto Pasta Salad is from WOLFF Family & Friends Cookbook, 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:  
3 cups (8 oz.) small shells, uncooked
1 ½ cups cherry tomatoes, halved
1 ¼ cups (1/2 lb) cubed Provolone cheese
1 ¼ cups (1/2 lb) cubed salami (or pepperoni)
¾ cup (6 oz. can) pitted ripe olives, drained
¾ cup green pepper strips
¼ cup (2 oz. jar) sliced pimiento, drained
1 cup (8 oz. bottle) Italian salad dressing
Directions:
Directions:
Cook pasta according to package direction; drain.
Rinse with cold water to cool quickly; drain well.
In large bowl, toss cooled pasta with remaining
ingredients until well blended. Cover; refrigerate
to blend flavors, stirring occasionally. 6 to 8 servings
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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