Antipasto Salad


2 cups penne, bow-tie or other short pasta 1 (16-ounce) jar or 2 cups imported giardiniera in vinegar 4 ounces salami, chopped 4 ounces provolone or mozzarella, cubed 1/4 cup extra-virgin olive oil


Prepare Pasta According To Package Directions. Rinse Under Cold Water And Drain Well. Set A Colander Over A Bowl, Drain Vinegar From Giardiniera And Reserve. Cut Large Vegetables Into Bite-size Pieces. In A Large Serving Bowl, Combine Chopped Vegetables,

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