Recipe of the Month – Simply Marvelous Antipasto Salad

This recipe is from the SS Peter & Paul Family Cookbook published in 1988. It was submitted by Kathleen Montini.


1 stick of pepperoni
1 large chunk of provolone cheese
1 can black olives
2 cans marinated artichoke hearts
1 small bunch of green onions
1 small jar pimento olives (optional)
1 pkg. tortellini (optional)
1 12 or 16 ounce package of tri-colored spiral noodles
1 bottle golden or plain Caesar dressing
Grated Romano or Parmesan cheese

Cook noodles and tortellini separately. Drain and mix in a large bowl, putting in the refrigerator to cool. Cup up all ingredients. Drain the olives. Add all ingredients to the noodles except the grated cheese and dressing. After everything is mixed, add ¾ of the bottle of dressing, 1 T. olive oil and grated cheese. Stir. Refrigerate for at least 3-4 hours before serving. (I use 5-6 T. of grated cheese.)

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