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Homemade Antipasto Salad (50)

Source of Recipe

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Homemade Antipasto Salad (50)

Taste of Home February/March 2006
Reviews rated this recipe 4.5 of 5 stars.
Prep: 1 hour + chilling 4 hrs. or overnight
Yield: 50 (3/4-cup) servings.

This colorful salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire

Ingredients:
• 2 packages (1 pound each) spiral pasta
• 4 cups chopped green peppers
• 4 cups chopped seeded tomatoes
• 3 cups chopped onions
• 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
• 1 pound thinly sliced Genoa salami, julienned
• 1 pound sliced pepperoni, julienned
• 1/2 pound provolone cheese, cubed
• 1 cup pitted ripe olives, halved
•
• DRESSING:
• 1 cup red wine vinegar
• 1/2 cup sugar
• 2 tablespoons dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 1-1/2 cups olive oil

Directions
1. Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.

2. Place vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over pasta salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

3/4 cup equals: 214 calories, 15 g fat (4 g saturated fat), 19 mg cholesterol, 214 mg sodium, 13 g carbohydrate, 1 g fiber, 7 g protein.