♡ Healty NY STYLE ANTIPASTO SALAD
How to Make NY STYLE ANTIPASTO SALAD Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
1.5 (12 ounce) packages corkscrew shaped pasta, cooked, drained, cooled (I use the 3 colored kind sold in the 12 ounce bags) 2 cups white cheese, in bite sized cubes (I use either Swiss, Provolone, or sometimes Monterey Jack) 1 (6 ounce) can small black olives, pitted, drained, sliced 2 cups cherry tomatoes, halved 1 cup pepperoni, diced (optional) 1?4 - 1?2 cup red onion, minced 2 (6 1/2 ounce) jars marinated artichoke hearts, drained, chopped 2 bunches broccoli, florets only, cut into small pieces DRESSING 3?4 cup olive oil or 3/4 cup canola oil 4 -6 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce 1 teaspoon salt 1?4 teaspoon mustard powder 1 teaspoon minced garlic, more to taste 1?4 cup lemon juice 1 dash fresh ground pepper 1?4 - 1?2 cup parmesan cheese or 1/4-1/2 cup romano cheese, grated
DIRECTIONS
Combine all veggies, cheese, and meat in a very large bowl with cooled pasta. In a blender, combine all dressing ingredients, using only 4 Tbsp of the vinegar and 1/4 cup Parmesan to start; blend until smooth. Pour dressing over veggies and toss well. Taste and add more vinegar, Parmesan, salt etc to taste as needed- this will vary greatly depending upon your preferences. Chill at least 1 hour, then toss and test for seasonings again, adding more if needed. Serves a crowd!
by: HeatherFeather
