Recipe: Antipasto Pasta Has Something for Everyone

8 Dec

I need to, and love to, wear multiple hats every day. As a business woman, wife, mother, and all-around family traffic controller, being efficient is the key to making it work. So when it comes to potlucks, I know I’ve hit a gold mine when I’ve found a dish that satisfies the multiple palettes at the office, and then can bring home the leftovers to make my carnivorous husband and pasta-loving son equally content. This antipasto pasta dish is just that sweet spot. You can pick and choose your favorite meats, veggies and cheeses to include and make everyone – including yourself – happy.

Ingredients

Red Wine Vinaigrette:

  • 1 bunch fresh basil, chopped
  • 1/4 cup red wine vinegar (or you can substitute balsamic vinegar if you prefer)
  • 1 clove garlic
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup good olive oil

Antipasto Salad:

  • 1 pound campanelle pasta
  • 1/2 cup hard salami, cut into strips
  • 1/2 cup prosciutto, cut into strips
  • 1/4 cup provolone cheese, cut into strips
  • 1/2 cup fresh mini mozzarella balls
  • 2 tablespoons green olives, halved and pitted
  • 2 tablespoons sun-dried tomatoes, chopped
  • 3 canned artichoke hearts, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente or according to the instructions on the box. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

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One Response to “Recipe: Antipasto Pasta Has Something for Everyone”

  1. Susan Lilly December 8, 2011 at 4:40 pm #

    Gorgeous presentation!

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