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It’s so hot, we can’t think about anything but salads! This week we made a green salad, a shrimp salad, and a pasta salad. Today, I made this easy and scrumptious antipasto salad. It’s light, and a complete meal, depending on what you add. There are lots of different meats and cheeses you can use, or add things like beans or corn.
Antipasto Salad
Ingredients
- 1 lb of short pasta
- 1 cup diced red, yellow and/or orange peppers (no green)
- 1 can quartered artichoke hearts, drained
- 1 cup black olives, halved
- 1 cup grape tomatoes, halved
- 1 cup cubed Monterey Jack, provolone, or mozzarella
- 1 cup turkey pepperoni, half or quarter slices
- 1/2 cup diced red onion
- Bottled Italian dressing
- Salt & pepper
- Italian seasoning
- Granulated garlic powder
- Fresh basil
- Beans
- Sliced pepperoncini peppers
- Asparagus
- Salami
Optional ingredients
Instructions
- Cook the pasta in salted water, 2 minutes short of the cooking time on the package. Drain, and place in a large bowl.
- Add the rest of the ingredients, and toss well.
- Refrigerate at least 2 hours. Toss occasionally. The longer it sits, the better it gets.
Tks for the riecpe
Hope u all are doing well.
Judy