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Antipasto With Pasta Recipe

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This recipe for Antipasto With Pasta is from Mimi's Kitchen, 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:  
1/2 (16 oz.) pkg. fusilli pasta, uncooked
1/4 c. white wine vinegar
6 Tbsp. olive oil, divided
1/3 c. chopped fresh basil
2 Tbsp. capers
1 clove garlic, minced
6 oz. fresh mozzarella
1/2 lb. sliced hard salami or prosciutto, cut into thin strips
1 (15 oz.) can garbanzo beans, rinsed and drained
1/2 (14 oz.) jar pepperoni no peppers, drained
1 (12 oz.) jar roasted red peppers, drained
1/3 c. pitted black olives
Focaccia bread, optional
Directions:
Directions:
1. Prepare pasta according to package directions; drain and let cool.

2. Add vinegar and 2 Tbs. oil to pasta. Cover and refrigerate.

3. Meanwhile, whisk together remaining 4 Tbs. oil, basil, capers
and garlic; set aside.

4. Combine fresh mozzarella, salami, beans, peppers and olives
in large bowl. Drizzle with reserved olive oil mixture, tossing well.
Cover and refrigerate at least 30 minutes.

5. Arrange pasta and vegetable mixture on large serving platter.
Serve cold with focaccia bread, if desired.
Personal Notes:
Personal Notes:
This recipe was one that was in Ma’s recipe box but she never made it. I figure if it sounded good enough that she saved it, I should include it in her book. There are others like this that are also included. She would appreciate that someone would make them, even if she didn’t.

 

 

 

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