Antipasto Pasta Salad

June 9, 2010 § Leave a comment

Summertime = Pasta Salads!

I adopted this one over at Recipezaar, because the dressing looked unique, then threw in all the vegetables that I like. So maybe it’s not “Antipasto,” now, but it sure is good.

It’s also more twangy than your average salad, but I like that!

Antipasta Rotini Salad

Let’s get started

Ingredients:

1/2 pound seashell pasta, cooked according to directions, drained, and rinsed under cool water

1 cup diced pepperoni

1 green pepper, diced

2 roma tomatoes, diced

1/2 cup chopped onion

1/2 can black olives, sliced

about a half cup of crumbled goat cheese

Antipasto Rotini Salad

And for our dressing:

3/4 cup canola oil or vegetable oil
1/2 cup white vinegar
1 tablespoon dry oregano
1/2  tablespoon salt  (this was a tad salty for my taste, so you might try a little less, and taste as you go)
1 teaspoon pepper
(This was enough dressing to keep the macaroni moist the next day)

Whisk together all dressing ingredients.

Antipasto Rotini Salad

Add to your chopped vegies and pasta, mix thoroughly, and chill for a couple hours for the flavors to blend. Yum Yum!

Antipasto Rotini Salad

Recipe without pictures:

Ingredients:

1/2 pound seashell pasta, cooked according to directions, drained, and rinsed under cool water

1 cup diced pepperoni

1 green pepper, diced

2 roma tomatoes, diced

1/2 cup chopped onion

1/2 can black olives, sliced

about a half cup of crumbled goat cheese

Dressing:

3/4 cup canola oil or vegetable oil
1/2 cup white vinegar
1 tablespoon dry oregano
1/2  tablespoon salt  (this was a tad salty for my taste, so you might try a little less, and taste as you go)
1 teaspoon pepper
Whisk together all dressing ingredients.

(This was enough dressing to keep the macaroni moist the next day)

Add to your chopped vegies and pasta, mix thoroughly, and chill for a couple hours for the flavors to blend. Yum Yum!


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