Italian-Style Antipasto Spaghetti Salad Recipe
An aficionado of Italian-style Antipasto Spaghetti Salad guarantees that this Italian-style Antipasto Spaghetti Salad recipe will addict you to it in minutes. Italian-style Antipasto Spaghetti Salad served as Side Dish is the best food to pep me up. Easy eater, Fussy eater. No problem! Try this recipe for Italian-style Antipasto Spaghetti Salad and win over all.
Ingredients
1/3 cup olive oil
1/4 cup wine vinegar . ,
1 tablespoon chopped capers
1 1/2 teaspoons oregano leaves, crushed
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
8 ounces spaghetti
1 can (16 ounces) red kidney beans,drained and rinsed
1 can (10 1/2 ounces) chick peas, drained and rinsed
1/4 cup green salad olives, chopped
2 tablespoons parsley, chopped
1/4 pound sliced boiled ham, cut in strips
1/4 pound sliced provolone cheese, cut in strips
1/4 pound sliced hard salami, cut in strips
1/4 cup sweet roasted peppers,cut in strips
Directions
Combine oil, vinegar, capers, oregano, salt, garlic powder and pepper; set aside.
Cook spaghetti according to package directions.
Rinse and drain.
Place in a large serving bowl.
Add kidney beans, chick peas, salad olives, parsley and reserved oil-vinegar dressing.
Add half each of ham, cheese, salami and roasted pepper strips; toss well.
Cover and refrigerate until chilled, about 1 hour.
Top with remaining ham, cheese, salami and roasted pepper strips.
Cook spaghetti according to package directions.
Rinse and drain.
Place in a large serving bowl.
Add kidney beans, chick peas, salad olives, parsley and reserved oil-vinegar dressing.
Add half each of ham, cheese, salami and roasted pepper strips; toss well.
Cover and refrigerate until chilled, about 1 hour.
Top with remaining ham, cheese, salami and roasted pepper strips.
