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Antipasto Salad
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Antipasto Salad

Please note: the Total Time reflects prep time + chill time.
Prep Time30 mins
Total Time1 hr 30 mins
Servings: 4 servings

Ingredients

For the Salad

  • 8 ounces weight medium shell-shaped pasta or pasta shape of your choice, cooked al dente in salted water
  • 1 (16 ounce) jar giardiniera (it generally comes in regular and spicy hot)
  • 1/4 pound diced pepperoni (purchased from the deli and sliced 1/4-inch thick, then cubed at home)
  • 1/4 pound diced provolone cheese (purchased from the deli and sliced 1/4 thick, then cubed at home)
  • 1/4 pound diced salami (I purchased a small, whole salami from the lunch meat area of my grocery store. At home I sliced it a scant 1/4-inch thick and then diced it.)
  • 1 cup sliced kalamata olives
  • 1 cup small dice purple onions
  • 1/2 cup marinated artichoke hearts (any tough parts removed) sliced into bite-sized pieces
  • 12 yellow cherry tomatoes, halved or quartered
  • 12 red cherry tomatoes, halved or quartered
  • 2 tablespoons finely chopped fresh basil
  • 1 head Romaine lettuce, chopped

Dressing for Antipasto Salad

  • 3/4 cup extra virgin olive oil
  • 1/2 cup reserved giardiniera brine or white wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup Terri's Garlic Bread Seasoning or dry garlic bread seasoning of choice
  • 1/4 teaspoon red pepper flakes, optional

Instructions

For the Salad

  • Drain the giardiniera, reserving 1/2 cup of brine. Some of the pieces in the gardiniera may need to be cut into smaller, bite-sized pieces, particularly the cauliflower.
  • In a large bowl, toss together all ingredients EXCEPT the Romaine lettuce. Set aside.
  • Make the dressing and pour over the salad ingredients in the large bowl. Toss together well. Cover bowl and refrigerate for 30 minutes - 1 hour to allow flavors to blend.
  • Just before serving, toss salad with the romaine lettuce.

For the Salad Dressing

  • In a jar with a tight fitting lid, shake all of the dressing ingredients together. Pour over salad per above instructions.

Notes

Recipe adapted by Terri @ that's some good cookin'. Original recipe source: Taste of Home