Antipasto Salad 

1 Small Jar Pickled Onions
1 Small Jar Sliced Pimentos
8 oz Canned Green Beans
Can Mixed Vegetables
4 oz Can Mushrooms
2 x Sliced Dill Pickles
6 oz Canned Tuna
12 oz Tomato Paste
Cucumber, Sliced Thin
Jar Stuffed Green Olives
1 c Vinegar
2/3 c Oil
1 ts Pepper
1 ts Salt

Open all cans except tomato paste and drain liquids from onions, beans, vegetables, mushrooms, tuna; and empty all into a bowl. Add pimentos, olives with their juice. Add sliced pickles. In a separate saucepan over low heat, empty tomato paste, vinegar, oil, pepper and salt. Stir constantly until mixed well and hot. Allow to cool. Pour the tomato mixture over the vegetables and tuna in bowl. Mix well with careful stirring so as not to break up the ingredients. Chill in refrigerator until ready to serve.

Antipasto Salad Bowl

1 sm Head romaine lettuce; broken in bite-size pieces
1 c Cooked green beans
1 c Cooked zucchini
4 sl Salami; cut into thin sticks or slices
1 sm Green pepper; halved, seeded and diced
1/2 c Sliced black olives
1/2 c Any type bottled Italian salad dressing
Grated parmesan cheese

Place lettuce in a large salad bowl; add green beans, zucchini, salami, green pepper and olives. Drizzle salad dressing over and toss to blend; sprinkle with Parmesan cheese and toss again.

Antipasto Pasta Salad

1 (12 oz.) pkg. rotini

1 1/2 c. black olives, sliced

1 cup chopped red, green or yellow pepper or a combo of all

1/4 lb. hard salami, cut in strips

1 small red onion, cut into thin rings

1/4 cup to 1/2 cup grated parmesan cheese

1/4 cup chopped fresh parsley

3/4 cup Italian dressing

Cook rotini according to directions. Rinse in cold water and drain thoroughly.

Add remaining ingredients and toss well.

Chill or serve at room temperature.

Antipasto Salad Recipe

This antipasto salad recipe with the addition of the cheese tortellini is a hearty, robust food that is much more than just an appetizer or accompaniment.  Served with Brushetta, a great way to satisfy those salt cravings

Ingredients:

16 oz. pkg. fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into -- 2 x 1/4" strips
11 oz. can corn -- drained
9 oz. package frozen spinach, thawed -- squeezed to drain
6 oz. jar marinated artichoke hearts -- drained/chopped
6 ounce can pitted ripe olives -- drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained -- if desired

Directions:

1. Cook tortellini to desired doneness as directed on package; drain, rinse with cold water.

2. In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives.

3. In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently.

4. Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 �?2 hours to blend flavors. Just before serving, garnish with pimiento.

Antipasto Salad With Garlic Dressing

SALAD
1 recipe garlic dressing (below)
1 15.50 oz can garbanzo beans -- drained
1 6.50 oz jar marinated artichoke
1/2 cup roasted red peppers
1/4 cup black olives -- pitted,
drained -- and sliced
2 bunches romaine -- torn into bite-size
1/2 cup low-fat salami -- sliced
1/2 cup part-skim mozzarella cheese
1/4 cup parmesan cheese -- freshly
grated

GARLIC DRESSING
2 tablespoons olive oil
1 tablespoon plus 1 1/2 t tarragon
vinegar
1/4 teaspoon prepared mustard
1/4 teaspoon worcestershire sauce
1 clove garlic -- crushed
1 dash pepper

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini. Servings: 8 Directions: Salad: Place beans, artichoke hearts, roasted peppers and olives in salad bowl; add lettuce, Pour salad dressing over all and toss well. Arrange salami on salad greens. Sprinkle both cheeses over top. Dressing: Shake all ingredients in tightly covered jar. Makes about 1/4 c dressing.