Mom's Antipasto Salad
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1 lb small shell pasta
- 1 green bell pepper, cut into small pieces
- 1 small red onion, diced
- 1 large tomatoes, cut in 1/2 cubes
- 1⁄4 lb pepperoni, cut in 1/4 cubes
- 1⁄4 lb genoa salami, cut in 1/4 cubes
- 1⁄2 lb mozzarella cheese, cut in 1/4 cubes
- 8 ounces black olives, drained and sliced
- 8 ounces green olives, drained and sliced
- 8 ounces Italian dressing (Kraft House brand)
- dried oregano, to taste
- fresh ground black pepper, to taste
- parmesan cheese, grated, to taste
- canned artichoke heart (optional)
- pepperoncini pepper (optional)
directions
- Prepare pasta as directed on box.
- Meanwhile, cut remaining ingredients.
- Drain pasta and rinse with cold water to cool (you do not want mozzarella cheese to melt; you want it to remain in cubes).
- Add remaining ingredients and mix well.
- If you make the salad a day in advance, the flavors will blend, but it soaks up the dressing and you may need to add more before serving.
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Reviews
-
I had never made an antipasto salad before and this was delicious. Made this for PAC '08. I did add more dressing the next day like the direcions said. Also used sharp cheddar cheese cubes instead of mozzarella, just because I didn't have mozzarella. Also added about 1/4 cup parmesan cheese. Will make this again for sure! Thank you for sharing!
RECIPE SUBMITTED BY
I enjoy cooking the most when there is time to experiment. I substitute all kinds of ingredients to use what I have and avoid extra trips to the store. Growing up, I watched my mom cook. She never measured anything, but cooked by feel and approximations. I am known to measure quite a bit, but since I substitute so much, my dishes never taste the same way twice. I try to avoid packaged food and cook from scratch whenever possible.
Since I dislike grocery shopping in city supermarkets (too small and crowded), I shop online for groceries every 3-4 weeks and have them delivered by the store in a refrigerated truck. I just pick up milk and produce and in between. I love the local farmers markets around the city each summer and fall, too!