SOUTHERN ANTIPASTO SALAD

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Southern Antipasto Salad image

Barbara has taken all the flavors of an antipasto platter and turned it into a delicious pasta salad. For those unfamiliar with antipasto, it's traditionally the first course of an Italian meal. It's a grazing tray filled with cured meat, olives, pickled vegetables, cheese, and more. This has a wonderful blend of Southern-based...

Provided by Barbara Drexler

Categories     Pasta Salads

Time 2h15m

Number Of Ingredients 11

2 lb tri colored rotini corkscrew pasta
8 oz sliced pepperoni, quartered
4 green onions
2 can(s) black olives, sliced (2.25 oz each)
1/2 jar(s) capers (small jar, 3.5 oz)
3 c mayonnaise dressing
1 bottle Paul Newmans balsamic vinaigrette salad dressing
2 tsp dried Italian herb seasoning
4 sprig(s) fresh basil, chopped
8 oz Sargento Italian blend shredded cheese
shredded Parmesan cheese

Steps:

  • 1. Cook pasta according to package instructions. Drain in a colander. Rinse in cold water and drain. Place pasta in a bowl.
  • 2. Whisk mayo and salad dressing together in a separate bowl. Add to pasta. Stir until coated.
  • 3. Place the pepperoni, green onions, black olives, and capers in the mixing bowl.
  • 4. Add chopped basil, Italian seasoning, and Italian cheese blend. Stir until blended.
  • 5. Cover and store in refrigerator overnight.
  • 6. Right before serving, sprinkle additional Italian seasoning and Parmesan cheese on the top of the bowl.

*** Explore more Southern Antipasto Salad Recipes »

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