Antipasto Pasta Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Salad:
3 cups uncooked Rotini (corkscrew) or Penne pasta
1 (6 oz) package sliced pepperoni, cut into quarters
1/3 lb thick-sliced hard salami, cubed
1 pint grape or cherry tomatoes, halved
1 cup green olives, halved
1/2 of a medium red or Vidalia onion, finely chopped
1 red, yellow or orange sweet bell pepper, chopped
1 (1 lb) block mozzarella cheese, cubed
1 cup marinated artichoke hearts
Dressing:
1/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried basil
1/4 teaspoon Italian seasoning
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Directions: |
Directions:Cook pasta in boiling salted water, according to package directions. Drain. Rinse under cold water and drain thoroughly.
Combine the quartered pepperoni slices, cubed salami, cubed mozzarella cheese, halved tomatoes, chopped onion, chopped bell pepper, halved olives and artichoke hearts in a large bowl. Add the cooked pasta and stir to combine.
In a separate small bowl, whisk together the red wine vinegar and granulated sugar until the sugar is dissolved. Add the olive oil, salt, pepper, oregano, basil and Italian seasoning and whisk to combine.
Pour the dressing over the pasta mixture; toss to coat.
Serve immediately or cover and refrigerate until ready to serve. |
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Personal
Notes: |
Personal
Notes: Makes a big salad - cut in half if you don't want to make a lot.
I substituted black olives for the artichoke hearts.
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