RCI-ND.002.0031.001
Chilled Antipasto Salad
Chilled Antipasto Salad
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- provolone cheese1½ lbdiced
- salami1½ lbcubed
- pepperoni½ lbsliced
- x green peppers2 unit1½ x ¼" strips
- 1 jar
- celery3 stalksliced
- x red onion1 unitcut into rings
- pkt (12 oz.) medium macaroni shells1 unitcooked
- commercial Italian salad dressing¾ cup
Method
1
Cook the medium macaroni shells according to package directions until al dente, then drain and set aside to cool slightly.
2
Dice the provolone cheese into even cubes and set aside.
3
Cube the salami into uniform pieces and slice the pepperoni into rounds.
4
Slice the celery stalks into ¼-inch pieces and cut the green peppers into 1½ by ¼-inch strips.
5
Cut the red onion into thin rings.
6
Drain the stuffed green olives through a colander and reserve the drained olives.
7
Combine the cooled cooked macaroni, diced provolone, cubed salami, sliced pepperoni, green pepper strips, sliced celery, red onion rings, and drained olives in a large mixing bowl.
8
Pour the commercial Italian salad dressing over the combined ingredients and toss gently but thoroughly until all components are evenly coated.
9
Cover the salad and refrigerate for at least 2 hours, or until well chilled, allowing the flavors to meld.
10
Toss once more before serving to redistribute the dressing and ensure even coating.