Antipasto Pasta Salad

"This pasta salad is adapted from Gourmet Magazine and tastes like it came from an Italian Deli. Update: I wanted to add that I like to double the dressing and add more before serving."
 
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photo by Bev I Am photo by Bev I Am
photo by Bev I Am
photo by Bev I Am photo by Bev I Am
photo by Bev I Am photo by Bev I Am
Ready In:
50mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • In a kettle of boiling salted water cook the rotini until it is tender and drain.
  • Refresh the pasta under cold water and drain well.
  • In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt, to taste, until the dressing is emulsified.
  • In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley.
  • Chill the salad, covered, for 1 hour.
  • The salad may be made 2 days in advance and kept covered and chilled.

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Reviews

  1. I thought the marinade for this salad was fabulous. Next time, I will double the marinade because I thought mine was a little dry. Any leftover marinade I would like to try with some chicken. I would also try using whole wheat pasta and some artichoke hearts to see how that would be. I have tried other recipes from Roxygirl and they have all been good which is why I tried this one. Once again, she did not disappoint. Thanks again, Roxygirl
     
  2. We have a great salad here! I did leave out the garbanzo beans cause we don't like them. Added lots of hard salami, and a chunk of pepperoni too. Great tasting salad!
     
  3. This is so good, we would consider eating it as a main dish! I made it exactly as directed and will be making it often : ) Thanks, Roxygirl!
     
  4. A slightly different twist on traditional antipasto--it's light dressing was refreshing. Chilling longer than one hour enhanced flavors (guess that's Roxy's minimum, but half a day at least really helps.) Thanks for another winner.
     
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RECIPE SUBMITTED BY

Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
 
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