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Antipasto Pasta Salad

Contributed By: Joan, NH | See all of Joan's recipes
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Active Time:  45 Minutes
Total Time:  23 Hours
  10 servings
This is a great pasta salad that is perfect for a cookout or picnic.
RECIPE INGREDIENTS
1 lb. tri-color rotini
1/4 cup italian dressing
2 cloves minced garlic
1/4 cup diced red or vidalia onion
1/4 cup diced red/yellow/orange/green bell peppers
1/4 cup raw pea pods sliced
1/4 cup shredded carrots
1/4 cup sliced calamata and green pitted olives
1/8 lb each thinly sliced proscuitto, pepperoni, cappicola
1/4 lb diced cheddar cheese
1/4 lb tomato basil feta
1/8 cup finely shredded parmagiana cheese
1/4 cup or more italian dressing
1-2 Tbsp each finely diced herbs- basil, chives, dill and parsley
salt, pepper,
1/2 Tbsp Mrs. dash
1/4 tsp creole seasoning
DIRECTIONS
Cook pasta according to package directions. Be sure to add 1/4 cup salt to the cooking water.


Put the garlic and vegetables (except the olives) in the bottom of a very large salad bowl. Drain and add the hot pasta to the bowl and toss. Top with the 1/4 cup of Italian dressing and toss. Be sure to do this while the pasta is hot. Set aside and let pasta mixture cool.


Once the pasta is cool add the remaining ingredients except the fresh herbs and dressing. Cover and let the pasta sit in the refrigerator overnight. Before serving add the remaining dressing and fresh herbs. Toss and taste. Add additional dressing, herbs or spices if needed.


Date Added: 06/22/2009
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