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Antipasto pasta salad

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Ingredients/Components

red wine vinegar - 1/2 c
salt and pepper - 1 item
olive oil - 1/2 c
chopped parsley - 1/3 c
black olives - 1/2 c
scallions, sliced - 6 item
Genoa salami - 1/3 lb
chopped fresh basil optional - 1/2 c
Provolone or Mozzarella cheese - 1/3 lb
ruffled or other pasta - 3/4 lb
jar marinated Italian vegetables - 1 oz

How to make antipasto pasta salad:

Slice scallions and combine with vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a jar; shake and let stand 5 minutes. Add olive oil and parsley; shake to combine. Cook pasta in boiling salted water until just done. Drain and rinse with cold water. Cut salami into slices 1/4-inch thick, then into 1/4-inch strips, about 1 1/2 inches long. Cut cheese to the same size. Drain, pit and halve olives. Drain marinated vegetables. Toss pasta, salami, cheese, olives, vegetables and basil with dressing.

Recipe categories: Salads, Pasta, Chickpeas/garbanzos.

Rating:

3.8

Average rating: 3.8, total votes: 9

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