See Also: Marinated Antipasto Pasta Salad(recipes)
Marinated Antipasto(recipes)
Antipasto with Marinated Mushrooms(recipes)
Marinated Antipasto Kabobs(recipes)
Antipasto Salad Stack(recipes)
Marinated Tomato Salad(recipes)
Marinated Tuna Salad(recipes)
Marinated Vegetable Salad(recipes)
Marinated Corn & Red Bean Salad(recipes)
Marinated mushroom and cheese salad(recipes)

mass screening (medicine) and Marinated Antipasto Pasta Salad (recipes)


mass screening (medicine)


mass screening


Organised periodic procedures performed on large groups of people for the purpose of detecting disease.


Marinated Antipasto Pasta Salad (recipes)


Marinated Antipasto Pasta Salad

Make-Ahead Time: 2 hours or 1 month in refrigerator

Final Prep Time: 20 minutes

Yield: Makes 6 servings



Ingredients:



2cloves garlic, peeled

2/3cup white balsamic or white Wine vinegar

2tablespoons Dijon mustard

1teaspoon salt

1/2teaspoon sugar

1cup extra-virgin olive oil

4ounces uncooked ziti or mostaccioli pasta

6ounces Genoa salami or summer sausage, diced

6ounces provolone, smoked mozzarella or regular mozzarella cheese, diced

12calamata olives

12red and/or yellow cherry tomatoes

4bottled peperoncini peppers, sliced and seeded

Lettuce leaves

Chopped fresh basil









Preparation:





1.For dressing, drop garlic through feed tube of Food processor while motor is running. Process until garlic is minced.2.Add vinegar, mustard, salt and sugar; process until blended. With motor running, slowly pour oil through feed tube; process until thickened. Cover; refrigerate 2 hours or up to 1 month.3.Cook pasta according to package directions; drain and rinse with cool water.4.Combine pasta, salami, cheese, olives, tomatoes and peperoncini in medium bowl. Add dressing; toss well. Cover; refrigerate 2 hours or up to 2 days. Serve on lettuce leaves. Sprinkle with basil.







Serving suggestion:

Serve with crusty Italian bread or crisp bread sticks.





Nutritional Information:







Serving Size:







Sodium

1603 mg







Protein

17 g







Fiber

1 g







Carbohydrate

27 g







Cholesterol

42 mg







Total Fat

55 g







Calories from Fat

74 %







Calories

665









Dietary Exchange:







Fat

9-1/2







Meat

2







Vegetable

1







Starch

1-1/2