Salami Antipasto Salad

Salami Antipasto Salad
13
1 Review
This salad is jam-packed with flavors of the Mediterranean.
20 min
Prep Time
4:20
Total Time
8 (1-cup) servings

Ingredients

2 cups
uncooked dried rotini pasta
3/4 cup
pitted kalamata or ripe olives
1/2 cup
thinly sliced red onion, if desired
1/3 cup
olive oil or balsamic vinaigrette dressing
2 medium (2 cups)
tomatoes, coarsely chopped
2 ounces (1/2 cup)
hard salami, cut into thin strips
1 (14-ounce) can
quartered artichoke hearts, drained
3 tablespoons
chopped fresh oregano leaves*
4 (3/4-ounce) slices
Land O Lakes® Provolone Cheese, cut into thin strips
 
*Substitute 1 tablespoon dried oregano leaves.

Directions

  1. Cook rotini according to package directions. Rinse with cold water; drain.
  2. Combine all ingredients except cooked rotini and cheese in large bowl; toss gently to coat.
  3. Add cooked rotini and cheese; toss gently to coat. Refrigerate 4 hours to blend flavors.

Recipe Tips

This is a great make-ahead salad. Add 2 to 3 tablespoons additional salad dressing before serving.

Nutrition Facts (1 serving)

Calories
250
Cholesterol
15mg
Carbohydrates
24g
Protein
10g
Fat
14g
Sodium
400mg
Dietary Fiber
4g

Recipe Comments and Reviews

Rating

I would make this again with a few alterations. The Calamatta olives over powered it so I would use a milder olive. I will use a sweeter tomato like a cherry or grape, cut in half and I would not use olive oil but use the balsamic vinagrette recommended. I made this with pepperoni since my grocery store was out of salami. It was a good choice. Hopefully I'll have salami for the next time but overall, the recipe was a good one.

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