Anitpasto Pasta Salad
All the flavors of Antipasto in a Pasta Salad.
A Pasta Salad that is loaded with Meats, Cheeses and Veggies. This recipe makes a big batch which is perfect for the buffet table at any party. It is a filling, hearty Pasta and since it is tossed in Vinaigrette, you can serve it at a potluck or picnic. For this recipe, I use a premade Vinaigrette. You can certainly make your own Vinaigrette, but I find this one has the flavor profile that enhances this dish and since there is a lot of prep for the ingredients, this will save you a bit of time as well.
ANTIPASTO PASTA SALAD
Ingredients:
- 1 Pkg. (8 oz.) Black Pepper Hard Salami Slices, rough chopped
- 1 Pkg. (6 oz.) Pepperoni Slices, rough chopped
- 1 Jar (16 oz.) Pickled Asparagus, cut into bite size pieces
- 1 Can (6 oz.) Small Pitted Black Olives
- 1 Pkg (10.5 oz.) Grape Tomatoes, halved
- 1 Cup Red Onion, diced
- 1 Jar (16 oz.) Sweet Cherry Peppers, remove stems & seeds then dice
- 1 Pkg. (6 oz.) Petite White Mushrooms, halved
- 1 Box (1 lb.) Campanelle Pasta
- 1 Pkg. (8 oz.) Mozzarella Pearls
- 2 Cups Shredded Parmesan Cheese
- 1 Bottle (14 oz.) Extra Virgin Olive Oil Italian Vinaigrette
Directions:
1. There are a lot of ingredients in this Pasta Salad. I suggest prepping all of the ingredients except the Pasta, first. Place all the ingredients except the Pasta and Vinaigrette in a large bowl. Cover the bowl and place in the refrigerator while preparing the Pasta.
2. Prepare Pasta according to package directions for al dente Pasta. When the Pasta is done, rinse and drain in cold water.
3. Add the drained Pasta and Vinaigrette to the bowl. Give your Pepper Mill a few good turns over all the ingredients in the bowl. Toss everything together ensuring the Vinaigrette coats all the ingredients. Cover and store in refrigerator until ready to serve. Stir the Pasta once again just prior to serving.
Recipe by: Hot Dish Homemaker
