Antipasto Salad

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!

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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.

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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!

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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.

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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.

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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

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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.

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This was excellent AND easy to make! I made 8 times the recipe for a huge party and it went fantastically. Everyone loved it.

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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!

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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!

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Great for a buffet.

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Good and easy recipe that leaves some room for adjustments. I added steamed snap peas and carrot coins. I used dry salami cut into strips and fresh basil and I didnt have any green peppers. I reduced the amount of Olive oil by 1/2. BF liked it and we took it on a road trip. It was a little dry the next day and I freshened it up with a little drizzle of olive oil. Very good pasta salad.

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This was very easy to make, and the whole (picky) family loved it!!! I used dry salami instead of pepperoni (not quite as spicy). I will definitely be making this again! Thanks!

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I made the dressing in a blender and used fresh basil and oregano. Everyone enjoyed the light and healthy side dish.

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The herbs and spices truly complement this salad. DH loved the dressing. He was afraid that there was too much lemon in the dressing for me to enjoy, but it turned out to be perfect to my taste, too! Thank you, NurseDi!

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Made this recipe even thou I was out of pepperoni and sweet peppers and it tasted great. Can't wait to make again WITH the other ingredients. I halved this recipe, cut back on the oil and salt. I was afraid it would be to salty with the olives and lemon juice for me. Loved the dressing flavor. Thanks for another great, easy to make recipe NurseDi. — Nov 12, 2005 Update: Jan 4,2006 Made again WITH pepperoni and peppers, OMG, I just love this salad! But it is the dressing for me that makes it, probably most any type of pasta salad this would be good on. Thanks again NurseDi, this is a keeper for me.

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I haven't made this yet but I am chomping at the bit...(already had stuff in my slow cooker when I ran into this recipe. I know I am going to LOVE this if I have a working taste bud left in my mouth!)

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It was positively yummy!! I made exactly, and I wouldn't change a thing. For those who are health conscious, you can cut the oil a little. I made it in the evening for the next night (couln't resist having a bowl) the flavors were much more infused the next day. One thing I loved about this is that it didn't have that sour 'italian dressing' flavor like so many antipasto salads have. I will definitely make again!!

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Only have one beef with the recipe - said it feeds 12-14. Well it only fed the two of us oinkers about three times each. Just kept filling up the plate and chowing down. Excellent. Will definitely make time and time again. Thank you for sharing this.

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Holy cow! This is on heckuva pasta salad. I highly recommend making it the night before because the flavors intensify by the next day. Has lots of color and major flavor. Thanks Nurse Di.

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