Ny Style Antipasto Salad
photo by Tread
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
25-30
ingredients
- 1.5 (12 ounce) packages corkscrew shaped pasta, cooked, drained, cooled (I use the 3 colored kind sold in the 12 ounce bags)
- 2 cups white cheese, in bite sized cubes (I use either Swiss, Provolone, or sometimes Monterey Jack)
- 1 (6 ounce) can small black olives, pitted, drained, sliced
- 2 cups cherry tomatoes, halved
- 1 cup pepperoni, diced (optional)
- 1⁄4 - 1⁄2 cup red onion, minced
- 2 (6 1/2 ounce) jars marinated artichoke hearts, drained, chopped
- 2 bunches broccoli, florets only, cut into small pieces
-
Dressing
- 3⁄4 cup olive oil or 3/4 cup canola oil
- 4 -6 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1⁄4 teaspoon mustard powder
- 1 teaspoon minced garlic, more to taste
- 1⁄4 cup lemon juice
- 1 dash fresh ground pepper
- 1⁄4 - 1⁄2 cup parmesan cheese or 1/4-1/2 cup romano cheese, grated
directions
- Combine all veggies, cheese, and meat in a very large bowl with cooled pasta.
- In a blender, combine all dressing ingredients, using only 4 Tbsp of the vinegar and 1/4 cup Parmesan to start; blend until smooth.
- Pour dressing over veggies and toss well.
- Taste and add more vinegar, Parmesan, salt etc to taste as needed- this will vary greatly depending upon your preferences.
- Chill at least 1 hour, then toss and test for seasonings again, adding more if needed.
- Serves a crowd!
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Reviews
-
This pasta salad is FABULOUS!!! I used one box the new Barilla pasta(corkscrew) that has a ton of protein and the omega 3's in it. I also used Genoa Salami instead of pepperoni. I added some red and green bell pepper, and used about two tablespoons each of fresh minced oregano and basil. The dressing was the perfect amount for one box of the pasta I used. With the herbs and a couple dashes of crushed red pepper it had the perfect punch. I LOVED IT!!! It was exactly what I was looking for!!! THANK YOU!!!
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I made this for 4th of July weekend and it was a real hit. The pepperoni really makes it, but it's also delicious without for the vegetarians. It disappeared very quickly! HeatherFeather is right, seasonings must be adjusted to taste. We liked ours a little spicier, so added more seasoning, but it's great in any case.
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Tweaks
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This stole the show at my 4th of July party last night! When I got done making this, the bowl was ENORMOUS. My guests had double and triple helpings, and even went back into the fridge to finish the last of it after the fireworks were over. No leftovers for me. ;( I used all provolone, I quartered roma's, used genoa salami in place of pepperoni and omitted the broccoli because it seemed out of place. After tasting it, I'd stick with omitting the broccoli again. I used olive oil and tripled the garlic. Sheer perfection. Definitely high quality and taste. The marinated artichokes really sent this one over the top!
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I loved the blending of all the beautiful colors of the ingredients to the pasta salad. Besides being delicious it was beautiful to look at and very appealing to the senses. However, I used only one package of 12 ounce pasta, one 2 ounce can of sliced black olives and salami instead of pepperoni. Great recipe for a large group.
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This pasta salad is FABULOUS!!! I used one box the new Barilla pasta(corkscrew) that has a ton of protein and the omega 3's in it. I also used Genoa Salami instead of pepperoni. I added some red and green bell pepper, and used about two tablespoons each of fresh minced oregano and basil. The dressing was the perfect amount for one box of the pasta I used. With the herbs and a couple dashes of crushed red pepper it had the perfect punch. I LOVED IT!!! It was exactly what I was looking for!!! THANK YOU!!!