Antipasto salad
 

I have a recipe that was given to me by a friend for a yummy pasta salad.
The recipe as written makes a ton and is great for parties! I made this
recipe for Easter, with a few modifications. I actually made two versions
of it. One with pasta (using less pasta than I normally would) and one with
no pasta at all. It is just as good without the pasta. I will list the
ingredients without giving proportions since you can easily change these to
suit your tastes. Just be careful of the amount you put in or you could
wind up with a ton!

Black olives
Green stuffed olives
Radishes, sliced
Carrots, sliced
Celery, sliced
Bell peppers, assorted colors, cut in strips
Cherry tomatoes
Green onions, sliced
Italian parsley, coarsely chopped
Swiss cheese, cut in cubes
Dry (hard) salami, cut in strips
Pasta, if desired. Use large pasta such as sea shells. Cook, then cool
before adding.
Italian dressing

Combine all ingredients with the dressing, mixing gently. Refrigerate
overnight, mixing again a few times to keep the dressing from settling on
the bottom. This stuff is hearty enough to make a meal and even picky
eaters will usually eat it. Because it contains rather chunky pieces, it's
easy to pick out just the stuff you like. I happen to like everything but
the salami. But I've found that it adds good flavor even if I don't eat the
actual pieces. I've tried making it without and it just isn't the same.
Don't use regular salami because it will fall all apart when you put the
dressing on.

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Julie Bove wrote:
> I have a recipe that was given to me by a friend for a
yummy pasta
> salad. The recipe as written makes a ton and is great for
parties! I
> made this recipe for Easter, with a few modifications. I
actually
> made two versions of it. One with pasta (using less pasta
than I
> normally would) and one with no pasta at all. It is just
as good
> without the pasta. I will list the ingredients without
giving
> proportions since you can easily change these to suit your
tastes.
> Just be careful of the amount you put in or you could wind
up with a
> ton!
>
> Black olives
> Green stuffed olives
> Radishes, sliced
> Carrots, sliced
> Celery, sliced
> Bell peppers, assorted colors, cut in strips
> Cherry tomatoes
> Green onions, sliced
> Italian parsley, coarsely chopped
> Swiss cheese, cut in cubes
> Dry (hard) salami, cut in strips
> Pasta, if desired. Use large pasta such as sea shells.
Cook, then
> cool before adding.
> Italian dressing
>
> Combine all ingredients with the dressing, mixing gently.
Refrigerate
> overnight, mixing again a few times to keep the dressing
from
> settling on the bottom. This stuff is hearty enough to
make a meal
> and even picky eaters will usually eat it. Because it
contains
> rather chunky pieces, it's easy to pick out just the stuff
you like.
> I happen to like everything but the salami. But I've
found that it
> adds good flavor even if I don't eat the actual pieces.
I've tried
> making it without and it just isn't the same. Don't use
regular
> salami because it will fall all apart when you put the
dressing on.

I like all the ingredients. I use Paul Newman's Classic
dressing on just about all things green, rice or pasta. I
just don't seem to like any bottled French or Italian
dressing and sometimes homemade just doesn't cut it for
certain salads.

Julie Bove wrote:
> I have a recipe that was given to me by a friend for a
yummy pasta
> salad. The recipe as written makes a ton and is great for
parties! I
> made this recipe for Easter, with a few modifications. I
actually
> made two versions of it. One with pasta (using less pasta
than I
> normally would) and one with no pasta at all. It is just
as good
> without the pasta. I will list the ingredients without
giving
> proportions since you can easily change these to suit your
tastes.
> Just be careful of the amount you put in or you could wind
up with a
> ton!
>
> Black olives
> Green stuffed olives
> Radishes, sliced
> Carrots, sliced
> Celery, sliced
> Bell peppers, assorted colors, cut in strips
> Cherry tomatoes
> Green onions, sliced
> Italian parsley, coarsely chopped
> Swiss cheese, cut in cubes
> Dry (hard) salami, cut in strips
> Pasta, if desired. Use large pasta such as sea shells.
Cook, then
> cool before adding.
> Italian dressing
>
> Combine all ingredients with the dressing, mixing gently.
Refrigerate
> overnight, mixing again a few times to keep the dressing
from
> settling on the bottom. This stuff is hearty enough to
make a meal
> and even picky eaters will usually eat it. Because it
contains
> rather chunky pieces, it's easy to pick out just the stuff
you like.
> I happen to like everything but the salami. But I've
found that it
> adds good flavor even if I don't eat the actual pieces.
I've tried
> making it without and it just isn't the same. Don't use
regular
> salami because it will fall all apart when you put the
dressing on.

I like all the ingredients. I use Paul Newman's Classic
dressing on just about all things green, rice or pasta. I
just don't seem to like any bottled French or Italian
dressing and sometimes homemade just doesn't cut it for
certain salads.