Apr 5, 2011

Antipasto Salad

Perfect for summer entertaining. Make ahead and let the flavors mingle. Only cooking involved is cooking the pasta. Most of the ingredients except meat and cheese are probably on your pantry shelf.

Antipasto Appetizer or Salad

What You Need

1 lb. of  curly or tube pasta
8 oz. pepperoni cut into 1/4 inch strips
8 oz. salami cut into 1/4 inch strips
4 oz. capicola  cut into 1/4 inch strips
1 jar pickled mushrooms sliced and drained
1 jar roasted red peppers in oil, drained
1 med. red onion sliced thinly
6 oz. provolone shaved
4 oz. sliced black olive
1 jar pickled artichoke heart drained and chopped
(optional 1 pt. cherry tomatoes
4 cloves of garlic smashed
red pepper flakes to taste
1/2 cup bottled Italian dressing

Bring 4 quarts of well salted water to a boil. When boil has been reached, add pasta and cook till al dente. Drain and immediately return to pot. Top with dressing and toss. Spread pasta on rimmed cookie sheet and chill for an hour. Bring pasta out of refrigerator and put in large bowl, add meats, peppers, olives,  provolone and toss well. If salad seems dry drizzle a little more dressing and toss. Put in container and cover salad will keep for 3 days.

Feel free to add or subtract ingredients to make the salad your own. Additional items could be shredded carrots,  pepperoncini,  croutons ( add at last minute), green olives. To make a light supper add a can of tuna in olive oil drained and broken into chunks.

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