Antipasto Salad
- Minutes to Prepare:
- Number of Servings: 50
Ingredients
2 packages (1 pound each) spiral pasta4 cups chopped green onion2 cans (15 oz) each garbanzo beans3 cups chopped onions1 pound thinly sliced Genoa salami, julienned1 pound sliced pepperoni, julienned1/2 lb provolone cheese, cubed1 cup pitted ripe olives, halved1.5 cups olive oil1 cup red wine vinegar1/2 cup sugar2 tbs. oregano2 tsp. salt1 tsp. pepper
Cook pasta according to package directions. Drain and rince in cold water. In large bowls, combine the pasta, green peppers, beans, onions, salami, pepperoni, cheese and olives.
In a bowl, whisk the oil, vinegar, sugar, oregano, salt and pepper. Pour over pasta salad and toss to coat. Cover and refridgerate for 4 hours or overnight.
Yield : 50 (3/4 cup) servings
Number of Servings: 50
Recipe submitted by SparkPeople user PGHEMT257.
In a bowl, whisk the oil, vinegar, sugar, oregano, salt and pepper. Pour over pasta salad and toss to coat. Cover and refridgerate for 4 hours or overnight.
Yield : 50 (3/4 cup) servings
Number of Servings: 50
Recipe submitted by SparkPeople user PGHEMT257.
Nutritional Info Amount Per Serving
- Calories: 194.0
- Total Fat: 14.4 g
- Cholesterol: 12.6 mg
- Sodium: 287.7 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 0.6 g
- Protein: 5.5 g
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