Antipasto Salad

Antipasto Salad

““A tremendous hit all the time for picnics during summer.”” Serving: 6 | Prep: 10m | Ready in: 2h25m

Ingredients:

• 1/2 cup vegetable oil
• 3 tbsps. red wine vinegar
• 1 clove garlic, minced
• 1 tsp. dried basil
• 1/8 tsp. crushed red pepper flakes
• 1 tsp. salt
• 6 oz. macaroni
• 1/4 cup grated Parmesan cheese
• 2 cups broccoli florets
• 4 oz. sliced pepperoni sausage
• 10 cherry tomatoes, halved
• 1/2 cup shredded mozzarella cheese

Direction:

• Put the pasta in a pot of boiling salted water and cook until al dente. Strain. Mix in a large bowl the pepper, salt, basil, garlic, vinegar and oil. Then mix with warm macaroni to cover well. Add Parmesan and toss. Then keep in the refrigerator for 2 to 3 hours, covered.
• Put in the tomatoes, pepperoni and broccoli; mix well. Dust with mozzarella cheese, then serve.

Nutrition Information
• Calories: 415 calories;
• Total Carbohydrate: 25 g

• Cholesterol: 29 mg
• Total Fat: 29.6 g
• Protein: 12.6 g
• Sodium: 821 mg



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