Trio Antipasto Salad
Delicious pasta salad recipe with lots of veggies, salami, pepperoni and provolone cheese in a tasty olive oil and vinegar salad dressing.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
shellfish free
contains pasta
contains dairy
- 1/4 cup sugar
- 3/4 cup olive oil
- 1 tsp. salt
- 1/2 cup white wine vinegar
- 1 tsp. pepper
- 16 oz. pkg. ronzoni trio italiano noodles (cooked and dr
- 1 tbsp. oregano
- 1 cup green bell pepper (chopped )
- 1 cup orange bell pepper (chopped )
- 1 cup yellow bell pepper (chopped )
- 2 cups cherry or grape tomatoes (i use 1 cup grape tomat
- 1 1/2 cups chopped onions (i use 1 cup chopped red onions)
- 3/4 cup provolone cheese (cubed (about 4-oz.))
- 1/4 lb. hard salami (thinly sliced cut into â½ inch strips)
- 1/4 lb. pepperoni (thinly sliced cut into â½ inch strips)
- 1/2 cup ripe olives (sliced and pitted )
- 1 can anchovy fillets (drained and chopped (optional) (
- Carbohydrate 0.0792898397557404 g
- Cholesterol 0 mg
- Fat 4.05350868464766 g
- Fiber 0.0285214743589744 g
- Protein 0.0117852884615385 g
- Saturated Fat 0.560278757122815 g
- Serving Size 1 1 Serving (54g)
- Sodium 1395.89316042129 mg
- Sugar 0.0507683653967661 g
- Trans Fat 0.109824679626925 g
- Calories 40 calories
Cook pasta according to package directions. Drain. Rinse with cold water to cool quickly. Drain well. In small bowl, whisk together oil, vinegar, sugar and seasonings. Set aside. In large bowl, add remaining ingredients and cooked pasta. Pour dressing over salad; toss. Cover, refrigerate overnight to blend flavors.
