Antipasto Pasta Salad

Submitted by Chicagoland Chef du Jour

"A family favorite for years. Think color and you will have a beautiful pasta salad. Serve over a bed of lettuce and you have a complete meal. Ingredient amounts can be modified to suit your taste. Toss in some cooked chicken, and VOILA, dinner is served!"

 

• Ready In: 1hr 30mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 8 -12 ounces tricolor corkscrew macaroni
• 1⁄4 cup parmesan cheese, grated
• 1⁄4 cup green olives or 1/4 cup black olives, sliced
• 4 green onions, sliced with tops
• 2 stalks celery, sliced
• 2 carrots, peeled and sliced thin
• 1 medium seedless cucumber, peeled, seeded, sliced
• 1⁄2 red bell pepper, seeded, diced
• 1⁄2 yellow bell pepper, seeded, diced
• 3 ounces cheese, cubes ie. cheddar, pepper jack
• 3 ounces salami, cubes
• 4 ounces artichoke hearts, marinated, quartered
• 1 medium tomatoes, seeded and diced
• 1⁄2 cup broccoli floret, bite size pieces
• 8 ounces balsamic vinaigrette, ie. Newman's Own Lighten Up

directions

1. Prepare pasta according to package directions. Drain, rinse with cold water, cool.
2. Prepare all veggies, cheese and meats. Slice and cut to desired size. Set aside in a medium to large bowl. Add cooled pasta to bowl. Dress with vinaigrette dressing to coat. Sprinkle with parmesan cheese. Cover and refrigerate at least 60 minutes.
3. Before serving, add more vinaigrette as needed.

Reviews

[FrenchBunny]

This was a delicious salad and so colorfull. I cut the recipe in half since we were only two and it still made a whole lot. I followed the recipe except I didn't add any carrots or artichokes. This was a very filling salad with all those delicious ingredients. I made the salad the night before and then had it for lunch the next day. I just added extra dressing before serving. I had used Recipe #42613 for the dressing and it was really good. Thanks for a sharing a wonderful recipe Chicagoland Chef. This is another keeper.