Ingredients
-
1.5
-
2
-
1
-
2
-
1
-
1/4 - 1/2
-
2
-
2
-
-
3/4
-
-
-
-
-
Directions
Ny Style Antipasto Salad,Where I grew up in NY state, versions of this type of salad were plentiful. Don’t confuse this with a traditional Italian antipasta – this is different. This version is my own and is my absolute favorite pasta salad. I have brought this to many potlucks and it is always a big hit. I make this a lot during the summer and even serve a hearty portion of it for my lunch. It makes a ton – this is great for parties because it can be made a day ahead and keeps a couple of days covered in the fridge. Prep time allows for chopping of veggies, etc and cooking the pasta. Cook time is actually chilling time. use Skinner brand tri-color rotini spirals that come 12 ounces bags.,used ziti and salami because that’s what I had on hand as well as a bag of shredded Italian cheese blend which was already in the fridge.,This was a great summer salad for a bunch of kids at Band Camp, cool and filling it went pretty quickly. I loved the dressing, very tasty, thanks for the recipe Heather!
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Steps
|
1
Done
|
Combine All Veggies, Cheese, and Meat in a Very Large Bowl With Cooled Pasta. |
|
2
Done
|
in a Blender, Combine All Dressing Ingredients, Using Only 4 Tbsp of the Vinegar and 1/4 Cup Parmesan to Start; Blend Until Smooth. |
|
3
Done
|
Pour Dressing Over Veggies and Toss Well. |
|
4
Done
|
Taste and Add More Vinegar, Parmesan, Salt Etc to Taste as Needed- This Will Vary Greatly Depending Upon Your Preferences. |
|
5
Done
|
Chill at Least 1 Hour, Then Toss and Test For Seasonings Again, Adding More If Needed. |
|
6
Done
|
Serves a Crowd! |
