Home Cooking Recipes
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Antipasta Salad
Chef:  Amy Edwards - Tulsa, OK          Category:  Side Dishes

Ingredients:
1 pound seashell or rotini pasta
8 oz. cheddar cheese
1 package Hormel pepperoni slices
1 bell pepper
2 stalks celery
1 can black olives
1 small jar green olives
3 Roma Tomatoes
1 small onion

1 teaspoon dry oregano
1 Tablespoon salt
1 teaspoon fresh ground black pepper
1/8 Teaspoon crushed red pepper
3/4 cup oil
1/2 cup vinegar




Directions: Combine oregano, salt, pepper, red pepper, oil and vinegar in a shaker and mix well to make the dressing. Cook pasta and drain. Chop all other ingredients and mix together with the dressing and pasta. Keep the salad in the refrigerator overnight for best flavor.,This recipe makes enough for at least 10 people and has become a family favorite at our picnics and cookouts.

Notes:

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