Antipasto Salad
Nutritional Info
- Servings Per Recipe: 50
- 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
View full nutritional breakdown of Antipasto Salad calories by ingredient
Number of Servings: 50
Ingredients
-
2 packages (1 pound each) spiral pasta
4 cups chopped green onion
2 cans (15 oz) each garbanzo beans
3 cups chopped onions
1 pound thinly sliced Genoa salami, julienned
1 pound sliced pepperoni, julienned
1/2 lb provolone cheese, cubed
1 cup pitted ripe olives, halved
1.5 cups olive oil
1 cup red wine vinegar
1/2 cup sugar
2 tbs. oregano
2 tsp. salt
1 tsp. pepper
Directions
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.