Antipasto Salad with Red Wine Vinaigrette

8 – 10 Servings
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Ingredients

  • 6 cups uncooked farfalle (bowtie) pasta
  • 2 cups fresh chopped tomatoes or 2 cups cherry tomatoes, halved
  • 1 12-ounce jar sweet and hot salad peppers (or 1 cup pepperoncini, hot pepper rings, or banana peppers), drained
  • 1/4 pound each of salami, ham, and provolone cheese, cut into 3/4" chunks
  • 1 stick of pepperoni cut into 1/2" rounds and then quartered
  • 1 small red onion, sliced thin
  • 2/3 cup olive oil
  • 6 tablespoons red wine vinegar
  • 3 large cloves of garlic, finely minced
  • 2 teaspoons dried oregano

Directions

  1. Cook pasta according to package directions and drain.
  2. Add tomatoes, peppers, salami, ham, provolone, pepperoni and onion.
  3. To make the vinaigrette, use the Mix-Stir to whisk together olive oil, red wine vinegar, garlic and oregano.
  4. Toss the pasta with the vinaigrette and the rest of the ingredients.
  5. Season to taste with salt and pepper. Cover and refrigerate.
  6. This will last in the refrigerator for a few days. However, it does soak up the dressing. I suggest you double the dressing recipe, using half when initially making the salad and keeping the rest on hand to add as needed.

https://www.cutco.com/learn/easy-antipasto-salad-recipe