Salad Bar Antipasto

yooper's Note:

Wonderful salad to tote to a picnic or potluck. Prep time includes marinating time.

• Total Time: 24 hrs
• Prep Time: 24 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 2 medium tomatoes , cut into bite size pieces
• 1 small zucchini , sliced
• 1 small summer squash , sliced
• 1 cup cauliflower floret
• 1 cup broccoli floret
• 1 small cucumber , sliced
• 2 stalks celery , sliced
• 1 medium green pepper , cut into bite size pieces
• 1 (8 ounce) package sliced salami , cut into bite size pieces
• 1 medium carrot , sliced
• ½ small red onion , sliced and seperated into rings
• ½ cup pimento stuffed olive
• ½ cup pepperoncini pepper (pickle section of supermarket)
• 1 cup bottled Italian salad dressing
• 1 dash basil
• 1 dash oregano
• salt and pepper
• parmesan cheese (optional)

Directions:

1. Combine and seal all ingredients in a large heavy plastic bag, except for the Parmesan cheese.
2. Seal the bag and refrigerate for 24 hours, turning bag occasionally.
3. Turn out into a large serving bowl.
4. Top with the Parmesan cheese, if desired.

Reviews

[gailbharris]

This recipe is very good. The longer it marinates the better. I added mozzarella cheese and diced peppercinis. I will use this over and over.

[Gingerbear]

This was so good! I have to be honest though. I was looking for a pasta salad when I had come across this recipe so I added pasta to it and I also added some pepperocini juice from the jar of pepperocini's. It was so delicious. We loved it. I know that this recipe would also be just as delicious if I made it without the pasta which I am going to do as well. Thank you for posting a wonderful recipe. I am going to be making this one often.

[LorenLou]

A beautiful addition to any buffet table. And delicious as well!