Antipasto Pasta Salad
Posted by Donna-Marie Pye on
Summer is not the same without pasta salad! And this version is the perfect side dish to any entrée, whether it’s barbecued chicken or ribs! It's simple to put together, pretty to present and oh so flavorful. With marinated vegetables, cheeses, meats, and pasta all tossed in a homemade Italian dressing it is the perfect combination of flavours.
Ingredients...
For the salad:
- 1 pint cherry tomatoes, halved
- ½ red onion thinly sliced
- 1 jar (8 oz) roasted red peppers, chopped
- 4 oz (125 g) Genoa salami slices, quartered
- ¼ cup pepperoncini peppers, chopped
- ¼ cup Sarafino Homestyle Baked olives, pitted and chopped
- 1 cup mini bocconcini balls/pearls
- 1 lb (454 g) short-cut pasta, such as fusilli, rotini or raditori Fresh basil
- Dressing:
- ⅓ cup olive oil
- 2 tbsp lemon juice
- 2 tbsp Nobili red wine vinegar
- 1 tsp Sarafino Raw & Sprouted Dijon mustard
- ½ tsp Sarafino dried oregano
- 1 tsp kosher or sea salt
- 1/2 tsp freshly ground black pepper
Method...
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until it’s al dente.
- While the pasta is cooking, prep your other ingredients (slice the tomatoes and onion, chop the peppers, pepperoncini, and olives, and quarter the salami).
- In a small jar or medium-sized bowl, combine all ingredients for the dressing. If you’re using a jar – cover it and shake to combine. If you’re using a bowl – whisk to combine.
- To Assemble: Add all ingredients to a large bowl, top with the dressing and mix to combine. Finish with a sprinkle of fresh basil.
Makes 8 to 10 servings