Antipasto Salad

Antipasto Salad

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Cook Time 12 hrs
Temp Medium
Yield Serves 6

This isn't made in the crock but has become a go to recipe for family BBQ's. Not sure about the servings. The only thing that needs to be cooked is the pasta.


  • 1 Pound Rotini Pasta
  • 3/4 Cup virgin olive oil
  • 1/2 Cup Red wine vinegar
  • 1 Tablespoon dried oregano
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 1 Cup chopped green pepper
  • 1 Cup chopped fresh tomato
  • 1 Cup chopped onion (red or yellow)
  • 1/4 Pound cubed Provolone cheese ( I usually use 6 slices)
  • 1/2 Pound Hard salami (about 10 slices) cut into 1/2 inch strips
  • 2.5 oz Can sliced black olives (optional)
  • 15 oz Can Chick peas drained and rinsed (optional)


  1. Step One

    Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

  2. Step Two

    In a small bowl whisk together oil, vinegar, sugar and seasonings.

  3. Step Three

    In a large bowl, combine pasta, dressing and remaining ingredients. Cover and refridgerate.

Crockin' Reviews Add Review
  1. Kelly

    Yea, you are showing my antipasto salad :) The temp for the flame when cooking the pasta sounds right (medium) and the servings is about right but just a
    Wondering….prep time…..12 hours? Thanks for picking my recipe!

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