Antipasto Pasta Salad

Submitted by cw1113

"Can't remember where I found this recipe but I always bring it to BBQ's and it's a hit.. easy to make and you can totally customize the ingredients to your liking!"

 

• Ready In: 45mins
• Ingredients: 18
• Serves: 6-8

ingredients

• Red Wine Vinegarette

• 2⁄3 cup red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 3⁄4 cup extra virgin olive oil

• Salad

• 1 lb fusilli
• 1⁄2 cup hard salami, cut into strips
• 1⁄2 cup pepperoni, cut into strips
• 1⁄4 cup provolone cheese, cut into strips
• 1⁄4 cup grated asiago cheese
• 1⁄4 cup chopped olive (your choice)
• 1⁄4 cup roasted red pepper, cut into strips
• 1 (4 ounce) jar marinated artichoke hearts, cut into quarters
• 1 cup fresh basil, cut into strips
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon salt

• Optional topper

• Italian bread, toasted & cubed (optional)

directions

1. Mix ingredients for vinegarette and shake or blend well.
2. Bring a large pot of salted water to boil over high heat.
3. Add pasta and cook until tender but still firm to the bite.
4. Drain pasta.
5. In a large bowl, toss cooked pasta with remaining salad ingredients.
6. Drizzle with dressing.
7. Add croutons or other toppings as desired.

Reviews

[genie533]

I'll try this again and refine the ingredients for our tastes. I wonder about onions, a combination of olives (I used green) and more of them? I couldn't find the pepper at my grocery store so I used sun dried tomatoes. I added 2 Tbsp sugar to the dressing to reduce the bite of the vinegar. We thought it was just OK. My neighbor, who finished it, really liked it...