Italian

Antipasto Salad is for Salad.

Antipasto Salad takes 30 minutes to prepare.

Antipasto Salad takes several minutes to cook.

Antipasto Salad makes 12 servings.

The ingredients for Antipasto Salad are:

1 lb. of Vermicelli pasta, cooked al denti, rinsed with cold water & drained well; in separate, large bowl, mix together: can of Hunt's Diced Tomatoes (I use Italian Seasoned), 1 can black olives, drained and sliced, 1 head of fresh broccoli, diced into small heads, small bag of baby carrots, sliced into round pieces, 1 bag of Hormel diced pepperoni, 8 oz. of provolone cheese, diced into cubes, 1/2 to 1 cup of chopped red onion, 2 tbsp. Salad Sensations seasoning, 1 bottle of Kraft Zesty Italian Dressing. Mix all these ingredients well; add Vermicelli, salt, pepper and fresh garlic to taste. Sprinkle shredded Parmesan cheese on top just before serving. Chill for a couple of hours before serving. Also very good if left overnight to marinate.

Here is how you make Antipasto Salad:

Number of Servings: 12Recipe submitted by SparkPeople user LOUBUTTS.

The nutritional information for Antipasto Salad is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 209.8

• Total Fat: 10.3 g
• Cholesterol: 15.2 mg
• Sodium: 808.4 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 2.4 g
• Protein: 7.4 g

Antipasto Salad is Italian cuisine.