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Antipasto Salad

Antipasto Salad

Pasta, pepperoni, mozzarella and a zesty dressing make this cold salad incredibly satisfying. 

Course Salad
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 288 kcal

Ingredients

For the dressing

  • 1/3 cup olive oil
  • 3½ tablespoons white wine vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon freshly ground black pepper
  • ¾ teaspoon salt
  • ¼ teaspoon garlic powder

For the salad

  • 2 cups cooked pasta penne, rotini etc.
  • 4 cups chopped vegetables: carrots cucumbers, broccoli, cauliflower, radishes, tomatoes, peppers, green beans, etc.
  • 1/2 cup chopped turkey pepperoni
  • 1/2 cup chopped or shredded mozzarella cheese I used chopped up string cheese
  • 2 Tbsp chopped fresh herbs basil, parsley, thyme, rosemary etc

Instructions

To make the dressing

  1. Whisk together all ingredients until well combined.

To make the salad

  1. Combine all ingredients in a large bowl. Drizzle with a bit of the dressing at a time, stirring until desired coating is achieved.
  2. Serve on top of greens.
Nutrition Facts
Antipasto Salad
Amount Per Serving (1 g)
Calories 288 Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 57mg2%
Carbohydrates 27g9%
Sugar 5g6%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.