All the best ingredients from your favorite Antipasto platter join in for the ultimate make-ahead summer pasta salad.
This recipe is incredibly forgiving, in that you can pick and choose your favorite parts of a traditional antipasto platter, and toss them together with this easy vinaigrette. You can’t go wrong – and it gets better the next day, so it’s perfect for summer entertaining wherever your days take you!
Antipasta Salad
Antipasto ingredients and flavors make an amazing pasta salad that serves as a full meal.
Ingredients
- 1 lb short cut pasta
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 shallot, minced
- 1 Tbsp lemon juice
- pinch red pepper flakes
- salt and papper to taste
- 1 Tbsp prepared pesto
- 1 pint grape or small cherry tomatoes
- 1 lb small balls of fresh mozzerella called Bocconcini or Ciglione
- 1/2 cup chopped fresh basil
- 6 oz. thinly sliced pepperoni
- 6 oz thinly sliced salami
- 1/4 cup roasted pine nuts
- 1 14 oz jar marinated artichoke hearts, drained
- 4 oz baby arugula
Instructions
- Cook the pasta until al dente.
- For the vinaigrette, using a small jar with a lid, combine the olive oil, vinegar, shallot, pesto, lemon juice, salt, pepper, pepper flakes, and shake well. Set aside.
- When the pasta is done, toss with most of the vinaigrette to allow the flavors to absorb, and set aside to cool. You don't want hot pasta when tossing other ingredients together.
- When the pasta has cooled, toss all the other ingredients together, and finish with the remaining vinaigrette as needed, and finish with extra salt and freshly ground black pepper.
Notes
This salad is extra delicious made ahead, even the day before. It is filling enough to stand alone as a light meal, but works great with anything off the grill too.
1 Comment
Take it from Avery,it is delicious!!