Italian Antipasto Pasta Salad

Ingredients

  • FOR THE DRESSING:
  • ⅓ cups Parmesan, Freshly Grated
  • 1-½ teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 can Quartered Artichoke Hearts, Drained, 14 Oz Can
  • ¼ teaspoons Red Pepper Flakes
  • ½ teaspoons Pepper
  • + 12 more ingredients
    • ½ teaspoons Garlic Salt
    • 1 teaspoon Garlic Powder
    • ¼ cups White Distilled Vinegar
    • ¼ cups Extra Virgin Olive Oil
    • ½ cups Mayonnaise
    • 2 stalks Celery, Thinly Sliced
    • 8 ounces, weight Mozzarella, Cubed
    • 1 cup Pepperoni Minis (or Chopped Pepperoni)
    • 1 cup Grape Tomatoes, Halved
    • 1 can Pitted Black Olives, Drained, 14 Oz Can
    • 1 pound Multicolored Spiral Pasta
    • FOR THE SALAD:

Cook pasta according to package directions. While pasta is cooking, whisk together dressing ingredients in a small bowl and set aside. Drain and rinse the pasta with cold water until it’s cooled. In a large bowl mix together pasta, olives, artichoke hearts, tomatoes, pepperoni, cheese and celery....

View full recipe at SpringPad

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