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Cold Antipasto Salad's picture
  Rotini pasta 16 Ounce (1 Package)
  Canned garbanzo beans 15 Ounce, drained and rinsed (1 Can)
  Sliced pepperoni 3 1⁄2 Ounce, halved (1 Package)
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Sweet red pepper 1⁄2 Cup (8 tbs), diced
  Diced green pepper 1⁄2 Cup (8 tbs)
  Mushrooms 4 Medium, sliced
  Garlic 2 Clove (10 gm), minced
  Minced basil/2 teaspoon dried basil 2 Tablespoon
  Salt 2 Teaspoon
  Minced oregano/1/2 teaspoon dried oregano 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Vegetable oil/Olive oil 1 Cup (16 tbs)
  Lemon juice 2⁄3 Cup (10.67 tbs)

Cook the pasta according to package directions; drain and rinse with cold water.
Place in a large salad bowl.
Add the next 12 ingredients; mix well.
In a jar with tight-fitting lid, shake oil and lemon juice.
Pour over salad and toss.
Cover and refrigerate 6 hours or overnight.
Stir before serving.

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4418 Calories from Fat 2561

% Daily Value*

Total Fat 290 g446.5%

Saturated Fat 46.2 g231%

Trans Fat 0 g

Cholesterol 99.2 mg33.1%

Sodium 7781.6 mg324.2%

Total Carbohydrates 419 g139.6%

Dietary Fiber 63.7 g254.8%

Sugars 48.8 g

Protein 113 g226.7%

Vitamin A 101.9% Vitamin C 399.5%

Calcium 22.5% Iron 86.9%

*Based on a 2000 Calorie diet

Cold Antipasto Salad Recipe