Antipasto Salad

SUBMITTED BY: Maridele Neikirk PHOTO BY: Allrecipes

"This is always a hit for summer picnics."

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	2 Hrs 25 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt
6 ounces macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
1/2 cup shredded mozzarella cheese

READ REVIEWS (89)

DIRECTIONS

Cook pasta in a pot of boiling salted water until al dente. Drain.
In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

Watch how this recipe is made in our Pasta Salad video.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2004 by CLYN

OHMYGOD This is sooo good! Let me tell you about a few changes I made here- not to offend but to suit my own preferences. I chose to make my own dressing using a packet of Good Seasons which eliminated the need for the clove of garlic and the salt. I used black olives in place of the brocolli (because I hate the way that vinegar tends to "cook" the brocolli) also I wanted chunks of mozarella to marinate in the dressing so I used the Polly-O string cheese. I had to taste the stuff- just couldn't wait for the fridge time and it was awesome! I hope I can keep my paws out of it until my boyfriend gets home from work! I left the parmesan out until serving time because I know it would absorb too much of the dressing! So glad I doubled the recipe! I will be making this again...and again...

20 users found this review helpful

Reviewed on Aug. 31, 2002 by MOLSON7

I mixed everything together and chilled it. i used seeded plum tomatoes instead of cherry and increased the garlic. Next time I will use salami instead of the pepperoni.

14 users found this review helpful

Reviewed on Sep. 13, 2003 by DREGINEK

Another allrecipes success story...this was great! Used a little more macaroni than called for and added 1/2 chopped green bell pepper and 1/2 chopped red bell pepper and let them "chill" with noodle/vinegar mixture. We loved it and wished I would have doubled the recipe! Thanks for the tasty summer treat!

13 users found this review helpful

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