Thursday, May 26, 2011

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.

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

  • 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
  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.

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