Italian Picnic Salad

Name: Italian Picnic Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10 serving(s)
Ingredients: 1 (14 ounce) can quartered artichoke hearts, drained; 1 large green pepper, chopped; 1 cup cheddar cheese, coarsely shredded (4 oz); 1 cup monterey jack cheese, coarsely shredded (4 oz); 1/3 lb cooked ham, thinly sliced and cut into strips; 1/3 lb salami, thinly sliced and cut into strips; 1/3 cup parmesan cheese, grated; 1/4 cup onion, grated; salt; pepper; hot sauce; 8 ounces thin spaghetti, uncooked; 1 cup vegetable oil; 1/3 cup white vinegar; 1 garlic clove, crushed; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper

Submitted by breezermom

"This is a great recipe to take to a potluck! A different type of salad, using spaghetti noodles! This recipe originated in Clarksdale, Mississippi and came from a cookbook titled "Family Secrets....the Best of the Delta". It has lots of ingredients, but there is nothing hard about the recipe. Try it!"

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photo by Katzen

Ready In:: 25mins
Ingredients:: 20
Serves:: 10

ingredients

1 (14 ounce) can quartered artichoke hearts, drained
1 large green pepper, chopped
1 cup cheddar cheese, coarsely shredded (4 oz)
1 cup monterey jack cheese, coarsely shredded (4 oz)
¹⁄₃ lb cooked ham, thinly sliced and cut into strips
¹⁄₃ lb salami, thinly sliced and cut into strips
¹⁄₃ cup parmesan cheese, grated
¹⁄₄ cup onion, grated
salt
pepper
hot sauce
8 ounces thin spaghetti, uncooked
1 cup vegetable oil
¹⁄₃ cup white vinegar
1 garlic clove, crushed
¹⁄₂ teaspoon sugar
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon dried basil
¹⁄₂ teaspoon dried oregano
¹⁄₄ teaspoon pepper

directions

Combine artichoke hearts, green pepper, cheeses, ham, salami, onion, and salt, pepper, and hot sauce to taste. Set mixture aside.
Break spaghetti into pieces to make it easier to eat in a salad. Cook spaghetti according to package directions; drain well. Add spaghetti to artichoke mixture.
Mix the dressing: Combine the oil, vinegar, garlic, sugar, 1/2 tsp salt, basil, oregano, and 1/4 tsp pepper in a jar. Cover tightly and shake vigorously.
Pour the dressing over the spaghetti and artichoke mixture. Toss gently to combine.

Questions & Replies

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Reviews

This is a very delicious pasta salad. I used cubed cheeses and ham and then sliced the salami. I did leave out the green bell pepper and replaced it with roasted red bell peppers instead. I added all the other goodies as indicated. I did use less oil and used red wine vinegar vs. white (just our preference). This is a perfect salad for picnics, potlucks and any time you're in the mood for a really wonderful and filling salad.

DailyInspiration
What a great salad! I halved the oil and substituted red and yellow peppers for the green; (I did miss the green color). It has great flavor and is better the second day. Thanks for a great everyday recipe!

amy.cleaveland
Yum, yum, yum!!! This is definately one to make again and again! Because I'm a vegetarian, I used Yves Veggie Ham and Veggie Salami in this, and I also reduced the oil slightly, using around 2/3 cup. I had some baby yellow peppers and 1/2 pint of grape tomatoes, so I used those in here as well. Oh, and I didn't have spaghetti on hand, so I used whole grain fusilli. I agree with TxG, this will be even better tomorrow!!! Thanks so much for sharing, breezermom! Made for PRMR tag.

Katzen
This is a keeper, definitely! The dressing is delicious. I tossed in some pepperoni as well. As good as it is today, I think it will be even better tomorrow when the flavors meld. Thanks, Breezermom!

TxGriffLover
A delicious salad. I had no salami, so used pepperoni and it was great. Thanks for posting another tasty dish. Made for 123 tag.

BakinBaby