Antipasto Pasta…try saying that three times fast!
I’m a big fan of the antipasto platter – sliced cured meats, cheese, olives, artichoke hearts, etc. served before an Italian meal so I thought, why not put all those things into a huge bowl of pasta salad.
I like to load mine up with lots of extra veggies – feel free to customize this to include your favorites.
Since football and tailgating season is in full swing, Antipasto Pasta Salad is a great change of pace from the regular fare of hamburgers, brats, and chips. Because this has an oil & vinegar dressing rather than mayo, it will pack, travel, and keep well throughout the big game.
Here’s what you need:
Pasta, Salami, Pepperoni, Fontina Cheese, Provolone Cheese, Zucchini, Bell Pepper, Cherry Tomatoes, Garlic, Olives, Artichoke Hearts (optional), Garbanzo Beans, Fresh Basil, Olive Oil, Vinegar, Dijon Mustard, Oregano, and Pepper.
Click here for an Antipasto Pasta Salad Shopping List
Bring a big pot of salted water to a boil and drop in your pasta. I have 12 oz. of rotini or spiral shaped pasta but any fun shape like farfalle (bow ties), shells, penne, or even big macaroni will work.
Gluten Free people, have you tried the new Barilla GF Pasta? It’s awesome! (No, they are not paying me to say that. As my grandmother would say, “They don’t know me from Adam.”)
Obviously if you’re not gluten free, use your favorite brand of pasta.
While the pasta cooks (7-8 minutes or per package instructions), make the dressing.
In a very large mixing bowl, combine ½ cup olive oil, ¼ cup vinegar (I’m using red wine vinegar & a little balsamic vinegar), 2 teaspoons dijon mustard, ½ teaspoon oregano, and 1-2 cloves of crushed or pressed garlic.
Whisk the dressing together until it is well combined.
Click HERE, there’s more!