Antipasto Pasta Salad
"From the June issue of Gourmet magazine. Save time by chopping vegetables as the pasta cooks!"
photo by limeandspoontt
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 tablespoons red wine vinegar
- 1⁄4 cup extra virgin olive oil
- 1 lb rotini pasta, cooked, rinsed and drained
- 1 (12 ounce) jar marinated artichokes, drained and chopped
- 1 (12 ounce) jar roasted red peppers, drained and cut into thin strips
- 1⁄2 lb mozzarella cheese, cut into 1/2 inch cubes
- 1⁄2 lb salami, cut into 1-inch pieces
- 1⁄4 lb kalamata olive, pitted and chopped
- 1 1⁄2 cups loosely packed flat fresh parsley leaves, chopped
- salt
- pepper
directions
- Whisk together the red wine vinegar and olive oil in a large bowl.
- Add remaining ingredients and toss to combine.
- Season with salt and pepper to taste.
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Reviews
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The photos don't do this pasta salad justice. It's exactly what I've been looking for. I doubled the dressing as suggested by others. I prepped the pasta salad the night before, poured on the amount of dressing the recipe called for, stirred it up and let it soak in overnight, then put the additional dressing on just before serving. I recommend eating it with garlic breadsticks. Yum. -
I loved this and ate a huge serving. I used bacon and added some iceberg lettuce and marinated bocconcini. My pasta were tiny alphabet shapes - what fun !! I served the dressing on the side as I am not a mad dressing eater. It was so colourful too. Made for ZWT 7. -
I added:<br/>Red Onion<br/>1/2 lb provolone cheese<br/>1/2 lb cappicola<br/>Italian Seasoning, Garlic Powder & dried Basil leaves. -
This was a hit at my party. I have been looking for an amazing pasta salad recipe and this was EXACTLY what I was looking for. I did double the dressing as others suggested and used black olives only because I know that some people don't like kalamata olive. I would have perferred the kalamatas :) . Thanks for this recipe! -
I loved this simple but delicious pasta salad. Thanks to other reviewers for suggesting to double the dressing and save half of it to stir in before serving. That worked really well. Went well with fried chicken and three-bean salad on our drive-in movie experience last night. Thanks for posting!
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Tweaks
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I made this yummy salad for Spring PAC '07 and loved the combination of ingredients. However, after mixing up the salad ingredients I knew that 2 Tbsp of vinegar and 1/4 cup of oil wasn't going to be enough. Plus I like a little extra dressing on my salad. I used 3/4 cup of red wine vinegar and 1 cup of olive oil. After tasting it, I thought it needed a little something else so I added in 2 Tbsp of tomato paste and 1 tsp of dried oregano, along with salt & pepper. The tomato paste held the oil & vinegar together and made a nice emulsion, and added a bit of depth to the taste. In the salad, I used tricolor fiori (wagon wheels) and instead of parsley, I used basil and did a chiffonade. I also threw in some chopped red onion that I had on hand. This is a really nice salad, Kim, and has all my favorite things in it! I think next time I may try balsamic vinegar in the dressing, but that's just a personal preference. This really was a delicious salad and will be perfect for summer BBQs since it has no mayo. Thanks for sharing this yummy recipe! -
This was pretty good, but I realized at the end that I used monterey jack cheese instead of mozzarella. I'm sure it would be much better with the correct cheese, but still it was a nice light meal. Thanks
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Made this pasta for a Summer BBQ and everyone raved about it. Changed a some things in the recipe to accomadate what I had in my kitchen. I used diced proscuitto instead of salami. Used White balsamic vinegar instead of red wine vinegar. Also added about 4 tbsp of sun dried tomato paste and used black olives instead of Kalamata
RECIPE SUBMITTED BY
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