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“Makes an excellent potluck dish. Great for warm weather. Serves 6 to 8 as main course or 12 as antipasto or salad. Time is a guess and does not include overnight standing for salad.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chopped olives, olive juice, pimiento, gardiniera, garlic, anchovies, capers, parsley, oregano. crushed red pepper and olive oil. Let stand overnight.
  2. Cook pasta until very al dente. Drain and toss in large bowl with olive salad mixture. Cool to room temperature, occasionally stirring pasta to coat thoroughly.
  3. Add meats and cheeses to pasta. Serve with salami on side and garnish with a few whole olives.

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