For those of you who like a good Antipasto Salad but don't have the time to deal with all of the chopping of vegetables and other ingredients, here is a quick easy way to make this yummy salad. In the produce section at the grocery stores you find precut bags of veggies, I say take advantage of this and make your life easier and, should you be cooking for a large crowd or going to a potluck or party; this is a great time saver. That being said this recipe I chopped everything myself because I had all of the ingredients in my fridge, and I had to use soon or else 😉. You can calculate what you have to buy by the weight or amount I use, Provecho!
Ingredients:
- 1 green pepper chopped
- 1 red bell pepper chopped
- 1 red onion chopped
- 1 cup mushroom cut in quarters
- 1/2 cup olive sliced (your choice of olives)
- 1 lb. asparagus cut into thirds then quickly blanch (broccoli ok)
- 1 small container of cherry tomatoes cut in half
- 1/2 lb. dry salami, chopped (not thin slides)
- 1/4 lb. genoa salami, chopped
- 1/2 lb. pasta or your choice shells, orecchiette, twist, penne, cooked and drained
- 1/2 lb. feta cheese
- Italian dressing 1/2 cup, store bought or easily make your own
- Dressing:
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 T dry oregano
- 1 T dry thyme
- 1 t red pepper flakes
- 1 T parmesan cheese
- S & P
After pasta has been cooked and cooled put in large bowl and add all ingredients, sprinkle some grated parmesan cheese just for fun. If you are making your own dressing, mix vinegar and olive oil together then add dry ingredients. This salad will do great overnight, so you can mix everything together and put in large gallon size food bags and flip a few times, great for large groups. Drain most of the liquid before serving.
