Antipasto Pasta salad

I'm sure everyone can think of dishes that remind them of their childhood. This salad is one my mom made when I was young for parties and get togethers of all kinds. We used to have picnics at our house quite often for co-workers of my dad's and this salad frequently made the menu. As a kid, I picked out every last bit of tomato - I'm more tolerant these days. I'd try to get extra olives on my plate, too. I've made it several times for company and I've found that many people elave one thing or another on their plates - but none have ever complained.

It's easy to make, full of flavor and tastes best made a day or two ahead. It doesn't have any mayo like most pasta salads, so it's a bit healthier. Use the list of ingredients as a guide and go from there - add marinated artichokes or mozzarella - the possibilities are endless.

If you do make it a day or two ahead, check the oil and vinegar before serving - it tends to absorb a lot of it so a fresh dash of oil might be needed. Leftovers make a great lunch on the go.



Antipasto pasta salad

• 1 lb. small shell pasta
• ¼ lb. provolone cubed
• ¼ lb. Genoa or hard salami cubed
• ¼ lb. pepperoni cubed
• 2 green or 1 green and 1 red pepper, coarsely chopped
• 3 celery stalks, coarsely chopped
• 1 small can black olives, sliced
• ½ cup green olives, halved
• 3 Tbsp. chopped onion
• 3 diced tomatoes
• 1 Tbsp oregano
• 1 ½ tsp. salt
• 1 tsp. pepper
• ½ c. vinegar
• ¾ c. olive oil

Cook pasta according to directions on package. Allow to cool. Mix all ingredients together in a large bowl. Make one day ahead to marinate.