Antipasto Salad

Antipasto Salad

146
It's A New Day 61

"This is always a hit for summer picnics."

Ingredients 2 h 25 m {{adjustedServings}} servings 415 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Cook pasta in a pot of boiling salted water until al dente. Drain.
  2. 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.
  3. Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.
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Reviews 146

  1. 204 Ratings

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CLYN
1/25/2004

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...

GSH
1/25/2004

I originally made this recipe and was disappointed. I found that you need to double the amount of dressing, otherwise the pasta is very dry and tastless. Also, making the pasta and dressing the day before gives it extra flavor. My family just eats it up, and I always get requests for the recipe. It is really delicious and perfect for hot days when mayonnaise might go bad.

FROOTIE
10/9/2004

I am happy to have found this quick and yummy pasta salad. Two friends of mine, who tasted it, asked me for the recipe and made it the next day! However I modified the recipe somewhat (partly in error as I was looking simultaneously at another similar recipe), and well, what do you know, it worked, so....here's what I did - used a 1/4 cup light-tasting olive oil instead of the 1/2 cup vegetable oil, added some chopped bell pepper along with the broccoli, used regular chopped tomatoes instead of the cherry tomatoes, omitted the pepperoni and basil, and marinated the veggies in the dressing while the pasta cooked, adding the cheeses once the pasta was cooled to room temp. I then refrigerated the prepared salad in the refrigerator.