Macaroni Antipasto
Created by breezermom on August 11, 2016
- Servings: 12
- Prep Time: 15m
- Cook Time: 15m
- Recipe #24675
Ingredients
- 1 package (12 ounce) dry corkscrew macaroni
- 3 tablespoons oil (walnut oil)
- 2 jars (6 1/2 ounce) marinated artichoke hearts (drained)
- 1 jar (9 1/2 ounce) pepper salad (drained)
- 1 jar (5 1/4 ounce) sliced pimento-stuffed olives (drained)
- 2 cans (2 1/4 ounce) sliced ripe olives (drained)
- 1/2 pound pepperoni (cubed)
- 6 ounces salami, cubed (about 1 cup)
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup Romano cheese, freshly grated
How to Make
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Step 1: Cook macaroni according to package directions. Drain. Rinse with cold water; drain well.
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Step 2: Combine macaroni and oil in a large salad bowl; toss gently.
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Step 3: Add artichoke hearts and remaining ingredients. Toss gently. Cover and chill thoroughly.