Ingredients
-
2
-
1
-
1
-
1
-
1
-
1
-
2
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1
-
1
Directions
Salad Bar Antipasto, Wonderful salad to tote to a picnic or potluck Prep time includes marinating time , So easy and so good! Great way to up your intake of veggies!, I’ve been making this for a couple of years and it always get’s rave reviews Here are my changes: add 1# box Rotini Noodles (cook andante and put in ice water immediately to stop cooking) Drain noodles and roll a paper towel around in them to absorb excess moisture Noodles will get softer as they absorb dressing Don’t over cook or they will get mushy use about 1/2 lb of hard salami Substitute 1 can diced tomatoes for fresh (just my preference) 1 bottle of Ken’s Light Northern Italian Dressing Instead of pimento stuffed olives use Mezzetta Napa Valley Bistro gourmet olives Italian Antipasto and add about 1/4 cup of the juice from them to the salad 1/2 tsp basil, 1/2 tsp oregano I think that’s everything (:
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Steps
|
1
Done
|
Combine and Seal All Ingredients in a Large Heavy Plastic Bag, Except For the Parmesan Cheese. |
|
2
Done
|
Seal the Bag and Refrigerate For 24 Hours, Turning Bag Occasionally. |
|
3
Done
|
Turn Out Into a Large Serving Bowl. |
|
4
Done
|
Top With the Parmesan Cheese, If Desired. |
