Trio Antipasto Salad

🧂 Ingredients

• 16 oz. pkg. Ronzoni Trio Italiano noodles

  cooked and drained
• 3/4 cup olive oil
• 1/2 cup white wine vinegar
• 1 tbsp. dried oregano
• 1/4 cup granulated sugar
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 cup green bell pepper

  chopped
• 1 cup orange bell pepper

  chopped
• 1 cup yellow bell pepper

  chopped
• 2 cups cherry or grape tomatoes

  I use 1 cup grape tomatoes and 1 cup yellow sunburst tomatoes
• 1 1/2 cups onions

  chopped (I used 1 cup chopped red onions)
• 3/4 cup provolone cheese

  cubed (about 4-oz.)
• 1/4 lb. hard salami

  thinly sliced, cut into ½ inch strips
• 1/4 lb. pepperoni

  thinly sliced, cut into ½ inch strips
• 1/2 cup ripe olives

  sliced and pitted
• 1 can anchovy fillets

  drained and chopped (optional) (2-oz. can)

Instructions

• 1 Cook pasta according to package directions.
• 2 Drain.
• 3 Rinse with cold water to cool quickly. Drain well.
• 4 In small bowl, whisk together oil, vinegar, sugar and seasonings.
• 5 Set aside.
• 6 In large bowl, add remaining ingredients and cooked pasta.
• 7 Pour dressing over salad; toss.
• 8 Cover, refrigerate overnight to blend flavors.

Nutrition Info