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Antipasto pasta salad

February 13th, 2011

I know, I know.  Antipasto pasta salad is an oxymoron but if the vegetarians can have meatless hamburgers, why not?  This came about last summer.  We were going to a friend’s for a potluck gathering and I had said I would bring a pasta salad.  I don’t particularly like pasta salad but it is easy to make.  Pasta salad always sounds like a good idea but rarely tastes very good to me.  I was in the mood for antipasto but didn’t want to bring something other than what I had promised.  So I decided I would marry the 2.  And the results were fabulous.  Seriously lick the bowl, eat until you want to burst, get your cholesterol checked on Monday cuz this ain’t health food good. Great to take to a party because it makes a ton.

I’m sure I’m not the first person to dream this up but here is how I make it.  It is simple – just a lot of chopping.  Anything you can buy already cut up, do it. And feel free to substituted and add things – anything that you could put on an antipasto platter (think artichoke hearts) or in a pasta salad (more veggies) would work.

Antipasto Pasta Salad

1 box rotini pasta (my box was 13 oz), cooked and rinsed in cold water

1/3 lb sliced pepperoni, cut into bite sized pieces

1/3 lb sliced hard salami, cut into bite size pieces

1/3 lb sliced ham, cut into bite size pieces

1/2 red onion, sliced thin

1 tomato, diced

1/2 jar pepperoncinis, sliced

1/2 jar kalamata olives, pitted

1/3 jar green olives

Mozzarella cheese – I’ve used both fresh, chopped and the regular shredded.  Whatever you prefer.

1 bunch broccoli, boiled 1 minute, then plunged in ice water, then chopped

Toss all of this together in a really large bowl.  Pour dressing over.  Let refrigerate for a few hours or a day.

Dressing can be any Italian dressing you like but use a good one – this deserves more than Wishbone.  I used one loosely based on this one.  I used plain yogurt instead of mayo, only 1/3 cup of water, a squirt of Dijon mustard, more lemon juice, a tablespoon or 2 of the juice out of the pepperoncini jar, added some thyme (fresh is great but dried works), and a packet of splenda.  Basically, I played around with it until it tasted good.

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This entry was posted on Sunday, February 13th, 2011 at 8:19 pm and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

One Response to “Antipasto pasta salad”

  1. Rachel - A Southern Fairytale Says:

    I love this salad.
    LOVE.

    nom nom ;-) and, you follow the rules so well ;- )<3


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