Quick and Dirty: Antipasto Pasta Salad

An oxymoronic entree. It's similar to pantry pasta, but cold and summery and with a few added elements (really, whatever else antipasto-like that was in my fridge). The real recipe here is for the balsamic vinaigrette. It is my go-to for any green salad and I love it with mixed greens, blue cheese and pear. But it works equally well with the classic Italian flavors of this pasta dish.



Antipasto Pasta Salad
Serves 4 as an entree
Adapted from Everyday Food, June 2011

Ingredients:

• 12 oz cooked pasta is some fun shape
• 1/4 c. pepperoncini, diced
• 1 c. artichoke hearts, diced
• 1/2 c. sundried tomatoes, thinly sliced
• 2-3 oz prosciutto, diced
• 4 oz fresh mozzarella, diced or crumbled
• handful fresh basil, chiffonaded 
• For vinagrette:
• 2 tbs. balsamic vinegar
• 2 tbs extra virgin olive oil
• 1 tbs water
• 1 tsp fancy mustard
• 1 tsp sugar
• 1/2 tsp dried oregano

Directions:

1. Combine first seven ingredients in large bowl. 
2. Either wisk together dressing ingredients or shake in a small jar (I like to use the empties from this stuff)
3. Pour dressing over salad and toss well. Serve at room temperature.