Real Recipes From Real Home Cooks ®

presto antipasto salad

(1 rating)
Recipe by
sherry monfils
worcester, MA

A wonderful, filling pasta salad. Serve as an appetizer or as a light lunch.

(1 rating)
yield 16 serving(s)
prep time 20 Min

Ingredients For presto antipasto salad

  • 1
    16 oz pkg fusilli pasta
  • 3 c
    cherry tomatoes, halved
  • 1/2 lb
    provolone cheese, cubed
  • 1/2 lb
    salami, cubed
  • 1/4 lb
    sliced pepperoni, cut in 1/2
  • 1 lg
    green bell pepper, cut into 1"-pieces
  • 1
    10 oz can black olives, drained
  • 1
    8 oz bottle light italian dressing

How To Make presto antipasto salad

  • 1
    Cook pasta as directed, drain. Run under cold water, drain again. In lg bowl, combine all ingredients, except for dressing. Drizzle dressing over all. Toss to coat.
  • 2
    This does taste better if refrigerated for awhile, but it can be served immediately.