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I made this as a side so didn't use the pasta or the pepperoni. I made it in the morning and we had it for dinner. The assortment of spices gives this a very nice flavor. The basil stands out. We really loved the garbanzo beans. I'm making this again with the pasta and pepperoni, to serve as a luncheon to some friends next week. Thanks for a delicious recipe, Nurse Di!
I made this to take to a cook-out yesterday. What a hit. The salad is full of herbs and spices and that is what makes it taste so good. I made this the night before, put in the frig overnight and we were ready to go. Thanks Nurse Di.
This is sooooooo good. Thank u for a wonderful recipe. I left the pepperoni out, and served it w/soup. Me and my hubbie both luved it. I did leave it to mariante for 24hrs, which might hv been too long. I think when I was making it (and eating it) it tasted better. 24hrs. later it had lost a lot of moisture. I think 2-3hrs marination should be sufficient next time I make it-which will be very soon! Great recipe, and sooooo easy!
Wonderful salad Nurse Di. I made this the night before and served it for our weekend lunch. I followed your recipe exactly and would not change a thing. The dressing is very well seasoned and the herbs and spices blended very well together. Very filling and delicious. Thanks.
My husband and I thought this salad was soooo delicious. I didn't leave out a single ingredient. I made it in the morning and we enjoyed it for dinner that night. We thought the blend of ingredients and spices was perfect and very yummy.
I love antipasto salads. I downsized this recipe since we were only 2. The flavor was awesome. I had just used red pepper only and not the green pepper. As well I used fresh basil. I had made it the night before for my lunch the next day. I had saved a little of the dressing and mixed it in right before I was serving it for lunch. I had just served it with some boiled eggs and it was the perfect amount for a lunch. Didn't come anywhere near taking 1 hour to prep though and all the cooking was for the pasta which took about 15 minutes. Thanks so much for sharing a great recipe ratherbeswimmin
I really enjoyed this. I thought the flavor was good and it was easy. The only change I made was to use turkey pepperoni which tasted fine. My husband said he would prefer fewer garbanzos and more olives.
This was excellent AND easy to make! I made 8 times the recipe for a huge party and it went fantastically. Everyone loved it.
This is a wonderful salad. The only issue I had with it was it lasted about 4-5 days after I made it, and the last few servings were pretty strong and the pepperoni was getting mushy. But for the first few days it was wonderful!
YUM! I loooove antipasto and somehow hadn't had it in a few years, so when I came across this recipe I knew I had to make it. For ease of preparation (and clean up), I just threw all the ingredients in a gallon-size zip lock bag, and shook it up a bit. This method worked great and saved me some dish-washing. I actually made it exactly to recipe (sans mushrooms), and next time will probably experiment some-- maybe add in some diced sun dried tomatoes and salami. It has the perfect amount of heat, and I can't wait to bring some for lunch tomorrow with a slice of crusty Italian bread. Thanks for a phenomenal recipe!