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Dear Mueller’s: Thanks for the Recipe! Antipasto Salad, 6 Servings

First off, let me apologize for the lack of accompanying photograph, as this friends-and-family-gathering staple is not only quite tasty to the palate, but equally pleasant to the eye! It has been an oft-requested, rousing success for us for at least the last 10 years. Since two of its biggest fans are my nieces, I have changed the name to “Auntie-Pasto Salad”!

Note: The original recipe calls for Mazola corn oil, which I replace with olive oil. The original also lists Mueller’s brand twist trio macaroni – I use whatever good brand is available.

1/2 cup olive oil

3 tablespoons red wine vinegar

1 clove garlic, minced

1 teaspoon dried basil leaves

1 teaspoon salt

1/8 teaspoon crushed dried red pepper

6 ounces twist trio macaroni, cooked, drained

1/4 cup grated Parmesan cheese

2 cups broccoli flowerets, cooked tender-crisp

4 ounces pepperoni, halved lengthwise, thinly sliced

10 cherry tomatoes, quartered

Lettuce leaves

1/2 cup shredded mozzarella cheese

 

In large bowl, stir together olive oil, vinegar,  garlic, basil, salt and red pepper. Add warm macaroni and Parmesan cheese; toss to coat well. Cover; refrigerate 2 – 3 hours. Add broccoli, pepperoni and tomatoes; toss until well mixed. Serve on lettuce-lined platter. Sprinkle with mozzarella cheese. If desired, garnish with red onion rings.

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