Antipasto Pasta Salad Monday, August 20, 2007


1 pound rotini or fusilli pasta, cooked according to package directions, rinsed in cold water and drained
2 garlic cloves
3/4 cup Italian Dressing (use your favorite)
Salt and freshly ground black pepper to taste
1 medium tomato, seeded and chopped
1/2 pound mozzarella cheese, cut into 1/2-inch cubes
1 (16-ounce) can garbanzo beans, drained and rinsed
4 ounces sliced hard salami, cut into julienne strips
4 oz sliced ham, cut into julienne strips
10 to 20 bottled small pepperoncini
1 cup loosely packed fresh spinach, chopped


In a very large bowl toss pasta with the dressing; stir in tomatoes, mozzarella cheese, garbanzos, salami, ham, pepperoncini peppers, and spinach. Chill salad, covered, for 1 hour.

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