Antipasto Salad Recipe

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This recipe for Antipasto Salad is from Our Lady of Lourdes Catholic School 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: Soups & Salads

Ingredients:	Ingredients: 1 lb. small pasta shells or rotini 1 small onion, chopped 3 tomatoes, chopped ½ lb. provolone cheese cut into 1/2 inch cubes 1½ oz. green olives, drained ½ lb. hard salami cut into ½ inch cubes 6 oz. can black olives 1 tsp. oregano ½ lb. pepperoni, cut into ½ inch cubes 1½ tsp. salt 1 tsp. pepper 2 green peppers, chopped ¾ c. oil 2 stalks celery, chopped ½ c. vinegar

Directions:	Directions: Cook pasta according to package instructions, drain and cool. Several hours before serving, combine pasta, provolone, salami, pepperoni, peppers, celery, onion, tomatoes, olives, salt, and pepper. Two hours before serving, mix the oil and vinegar, and toss with the salad. Serves 10 to 12

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Antipasto Salad Recipe

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