How to Make an Antipasto Salad

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How to Make an Antipasto Salad. When in the mood for something Italian to eat but different from the same old spaghetti and meatballs, try making an antipasto salad for a change of pace. This is traditionally an appetizer but can definitely be used as a main course and makes a great dish for potluck dinners.

Things You'll Need

  • 1 pound pasta
  • 1/4 pound pepperoni
  • 1/4 pound Genoa salami
  • 1/2 pound Asiago cheese
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 6-ounce can of black olives
  • 3 tomatoes
  • 1 package dry Italian salad dressing mix
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons dried oregano

Boil a large pot of salted water. Add in 1 pound of seashell pasta or pasta shape of choice. Cook until pasta is al dente, or with a slight give when bitten, then drain and rinse with cold water until cooled.

Chop the following ingredients: 1/4 pound Genoa salami, 1/4 pound pepperoni, one green bell pepper and one 6-ounce can of black olives. Next, dice 1/2 pound of Asiago cheese and one red bell pepper. Seed and chop 3 tomatoes.

Combine the chopped and diced ingredients in a large bowl with the cooled pasta. Pour an envelope of dry Italian salad dressing mix on top and stir well. Cover and refrigerate the mixture for at least 1 hour or up to 24 hours for a better mingling of flavors.

Mix 1/4 cup of balsamic vinegar, 1/4 cup of extra virgin olive oil, 1 tablespoon of dried parsley, 1 tablespoon of grated Parmesan cheese and 2 tablespoons of dry oregano. Stir well. Pour over antipasto salad right before time to serve and toss.

Substitute the pasta for a head of lettuce or spinach and add the leaves before serving as well so they don't wilt for a lighter dish. Serve and enjoy.

Tips & Warnings

  • Add marinated artichoke hearts, julienned carrots or pepperocini for added flavor.
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