Spicy Antipasto Salad

I made this salad last weekend and the whole family liked it.

1 16 oz. package tricolor spiral pasta
1 16 oz. jar Mezzetta California Hot Mix, drained  (pickled cauliflower, carrots, celery & peppers)
1 jar pimiento-stuffed olives, drained and sliced
8 oz. summer sausage, cubed
8 oz. cheddar cheese, cubed
1 cup grape or cherry tomatoes, halved
1/4 cup olive oil
1/4 cup cider vinegar or red wine vinegar
1/2 cup Italian salad dressing

Cook the pasta according to package directions. Drain and rinse in cold water.  Meanwhile mix together the olive oil, vinegar and salad dressing.  Combine the cooked, cooled pasta with the remaining ingredients. Add the salad dressing mixture.  Toss to coat. Cover and refrigerate for at least 1 hour.

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