Salad Bar Antipasto

"Wonderful salad to tote to a picnic or potluck. Prep time includes marinating time."
 
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Ready In:
24hrs
Ingredients:
18
Serves:
12
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ingredients

  • 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
  • 12 small red onion, sliced and seperated into rings
  • 12 cup pimento stuffed olive
  • 12 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)
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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
  3. So easy and so good! Great way to up your intake of veggies!
     
  4. I've been making this for a couple of years and it always get's rave reviews. Here are my changes: add 1# box Rotini Noodles (cook andante and put in ice water immediately to stop cooking). Drain noodles and roll a paper towel around in them to absorb excess moisture. Noodles will get softer as they absorb dressing. Don't over cook or they will get mushy. I use about 1/2 lb of hard salami. Substitute 1 can diced tomatoes for fresh (just my preference). 1 bottle of Ken's Light Northern Italian Dressing. Instead of pimento stuffed olives I use Mezzetta Napa Valley Bistro gourmet olives Italian Antipasto and add about 1/4 cup of the juice from them to the salad. 1/2 tsp basil, 1/2 tsp oregano. I think that's everything. (:
     
  5. A beautiful addition to any buffet table. And delicious as well!
     
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Tweaks

  1. I've been making this for a couple of years and it always get's rave reviews. Here are my changes: add 1# box Rotini Noodles (cook andante and put in ice water immediately to stop cooking). Drain noodles and roll a paper towel around in them to absorb excess moisture. Noodles will get softer as they absorb dressing. Don't over cook or they will get mushy. I use about 1/2 lb of hard salami. Substitute 1 can diced tomatoes for fresh (just my preference). 1 bottle of Ken's Light Northern Italian Dressing. Instead of pimento stuffed olives I use Mezzetta Napa Valley Bistro gourmet olives Italian Antipasto and add about 1/4 cup of the juice from them to the salad. 1/2 tsp basil, 1/2 tsp oregano. I think that's everything. (:
     
  2. Excellent recipe to empty out refrigerator. Replaced broccoli with asparagus, basil & oregeno with Italitan herb seasoning, Italian salad dressing with Ken's balsamic & basil salad dressing. Deleted meat products. Added 1/2 cup sliced fresh mushrooms, 1/2 cup greek black olives and 1/2 cup marinated artichoke hearts.
     

RECIPE SUBMITTED BY

What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite. Love music, (except rap) and I'm a huge Green Bay Packer Fan!
 
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