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Antipasto Pasta Salad Recipe

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This recipe for Antipasto Pasta Salad is from Soups On, 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 tablespoons plus 1/2 teaspoon salt
1 tablespoon olive oil
1 pound rotini pasta
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1 teaspoon dried Italian herb mixture
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 cups provolone cut in 1/4-inch cubes
1 cup thinly sliced oil-packed sun-dried tomatoes, drained
1 cup thinly sliced salami (1/4 pound)
1 cup thinly sliced prosciutto (1/4 pound)
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh basil leaves
Directions:
Directions:
Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.
Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian seasonings, black pepper, and crushed red pepper. Whisk to blend. Gradually whisk in the olive oil.
Drain the rotini and rinse under cold running water until cool. Add to the vinaigrette, along with the provolone, tomatoes, salami, prosciutto, parsley, and basil.
Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.
Number Of Servings:
Number Of Servings:
8 to 10 servings

 

 

 

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