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Antipasto Pasta Salad Recipe

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This recipe for Antipasto Pasta Salad, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Uzelac
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tbls red-wine vinegar
cup extra virgin olive oil
1 lb rotini, freshly cooked to render and rinsed under cold water, drain
1 - 12-oz jar marinated artichokes, rinsed and chopped
1 12-oz jar roasted red peppers, drained and cut into strips
lb mozzarella cut into cubes
lb salami cut into 1-inch pieces or sliced into thin strips
lb Kalamata or other brine cured black olives, chopped cup
1 cups loosely packed fresh flat leaf parsley leaves

Directions:
Directions:
Whisk together red-wine vinegar and olive oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.

Gourmet, June 2004
Epicurious.com

Number Of Servings:
Number Of Servings:
6 main or 12 side
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a great main dish in summertime. You can add just about anything to it - garbanzo beans, more meats, etc. I take it every year to our neighbors block party and it's the first thing to disappear!

 

 

 

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