Ingredients
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
4
-
2
-
2
-
2
-
-
-
-
-
Directions
Antipasto Pasta Salad, I make this the night before I want to serve it and refrigerate. The seasonings get to mix/mingle that way. Makes for a more robust flavor., I just made this and it was amazing! Some tweaks used were subbing hard salami for pepperoni, adding marinated artichoke hearts instead of mushrooms, used a can of drained med olives and left them whole, small diced 4oz of smokey provolone, shredded 1/4 C parmesan cheese and diced a handful of julienned sun dried tomatoes. I didn’t use any beans. used 1/3 C fresh lemon juice with 1/2 C vegetable oil for a lighter dressing. I was trying to mock the $9/lb Safeway antipasto salad. I spent about $12 for 3 lbs., My mom likes to use 2 cloves of garlic and make sure they are big and if not she will sometimes use 3 or 4 small cloves of garlic. Also she just recently changed the 1 cup olive oil out for 1 cup Best Blend Wesson Oil and it was the best batch of it the family ever tasted. Just the week before she made the same recipe and had to throw it all out from trying to use extra virgin olive oil and not the stuff she usually uses and make sure you use fresh ingredients if you don’t want to end up getting a bad batch. The Wesson oil for some reason was just right for our family that the big bowl of it she usually makes was gone by noon the next day.
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Steps
|
1
Done
|
Cook the Pasta According to Package Directions; Drain and Rinse With Cold Water. |
|
2
Done
|
Place in a Large Salad Bowl. |
|
3
Done
|
Add the Next 12 Ingredients; Mix Well. |
|
4
Done
|
in a Jar With Tight-Fitting Lid, Shake Oil and Lemon Juice. |
|
5
Done
|
Pour Over Salad and Toss. |
|
6
Done
|
Cover and Refrigerate 6 Hours or Overnight. |
|
7
Done
|
Stir Before Serving. |
