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Antipasto Salad With Italian Dressing Recipe
|Hard salami||4 Ounce, diced|
|Red onion||1 Small, sliced separated into rings|
|Pitted ripe olives||1 Cup (16 tbs)|
|Mushrooms||8 Ounce, sliced|
|Artichoke hearts||1 Can (10 oz), quartered|
|Italian dressing||1⁄2 Cup (8 tbs)|
|Water||6 Cup (96 tbs)|
|Vegetable oil||1 Tablespoon|
|Macaroni shell||2 Cup (32 tbs) (Uncooked)|
|Diagonally sliced celery||1 Cup (16 tbs)|
|Cherry tomatoes||1 Cup (16 tbs), cut in half|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Swiss cheese||6 Ounce, cut into thin strips|
|Black pepper||1⁄4 Teaspoon|
|Hard salami slices||12 Small (For Garnish)|
Serving size: Complete recipe
Calories 3362 Calories from Fat 1771
% Daily Value*
Total Fat 201 g309.7%
Saturated Fat 66.1 g330.3%
Trans Fat 0 g
Cholesterol 376.3 mg
Sodium 9061.3 mg377.6%
Total Carbohydrates 262 g87.4%
Dietary Fiber 31.6 g126.3%
Sugars 40.2 g
Protein 138 g275.9%
Vitamin A 73.8% Vitamin C 230.3%
Calcium 178.7% Iron 68.9%
*Based on a 2000 Calorie diet
Add dressing; toss to coat ingredients.
Cover and marinate in refrigerator 3 hours.
One hour before serving, bring water to a rapid boil in a heavy 4 quart saucepan.
Add 1 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Rinse with cold water.
Place in a large salad bowl.
Add celery, tomatoes, green pepper, cheese, 1 teaspoon salt, pepper and marinated vegetables.
Refrigerate 30 minutes.
Garnish rim of bowl with salami slices folded in quarters for a ruffled effect.
Makes 10 servings.