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
• 1/2 small red onion, sliced and seperated into rings
• 1/2 cup pimento stuffed olive
• 1/2 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.

[tammy.online]

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. (: