Italian Antipasto Salad
This Italian Antipasto Salad is the perfect side dish for summer picnics and barbecues in the backyard!
Servings: 16 servings
Calories: 541kcal
Ingredients
For the Salad
- 2 16-ounce box medium shells pasta
- 8 ounces provolone cheese cubed
- 6 ounces hard salami cubed
- 1 small onion diced
- 8 ounces pepperoni cubed (see note)
- 2 green peppers diced
- 3 celery stalks diced
- 1 3.8 oz can black olives, coarsely chopped
- 1 8 oz jar small green olives (not chopped)
- 3 tomatoes coarsely chopped
For the Dressing
- 1 cup + 2 Tbsp olive oil
- ¾ cup red wine vinegar
- 1 Tbsp sugar
- 1½ Tbsp dried basil
- 1 Tbsp dried oregano
- ½ Tbsp black pepper
- 2 tsp salt
Instructions
For the Salad
- Cook pasta according to package instructions. Rinse and drain the pasta in cold water.
- Transfer pasta to a very large bowl and add remaining ingredients. Stir until well combined.
For the Dressing
- In a medium bowl, whisk all ingredients together. Pour dressing over salad and toss until salad is well coated. Keep salad refrigerated; serve cold.
Notes
Go to the deli counter at your local market to purchase the provolone, hard salami and pepperoni. Ask for 2-3 slices cut 1/2" thick.
Recipe originally adapted from the Our Lady of Mount Carmel Italian and American Cook Book (Altoona, PA).
Nutrition
Calories: 541kcal | Carbohydrates: 47g | Protein: 17g | Fat: 31g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 1243mg | Potassium: 348mg | Fiber: 3g | Sugar: 4g | Vitamin A: 468IU | Vitamin C: 16mg | Calcium: 156mg | Iron: 2mg
