Food Lion Kitchen: Anti-Pasto Salad - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Kitchen: Anti-Pasto Salad

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Antipasto Salad
Caroline Cook, WPSK-FM


3 cups uncooked tri-color spiral pasta
½ pound ounces provolone cheese, cubed*
½ pound pepperoni, cubed*
½ pound Genoa salami, cubed*
1 cup Kalamata olives
1 cup Greek olives
½ cup cherry tomatoes, halved

Cook pasta according to package directions; drain and rinse in cold water.  In a large bowl, combine the pasta, cheese, pepperoni, salami, olives, and tomatoes.

*Purchased at deli, ½" slices, then I cubed.


1/3 cup olive oil
¼ cup cider vinegar
1 ½ teaspoons dried oregano
¾ teaspoon salt
½ teaspoon pepper

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.  Pour over pasta mixture and toss to coat.


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