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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Antipasto Pasta Salad Recipe

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This recipe for Antipasto Pasta Salad is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbls red-wine vinegar
¼ 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 ¼” strips
½ lb mozzarella cut into ½” cubes
½ lb salami cut into 1-inch pieces or sliced into thin strips
¼ lb Kalamata or other brine cured black olives, chopped ½ cup
1½ 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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