Antipasto Pasta Salad Recipe
A nice balsamic vinegar and oil mixture with oregano, parsley and Parmesan whipped in. It compliments this hearty salad, with its robust ingredients - salami, pepperoni, Asiago cheese and lots of tomatoes. Makes twelve magnificent servings.
Chef John combines pasta and antipasto for an Italian-inspired dish that's satisfying enough for a main course, and makes enough to feed a crowd at a party or potluck.
Fusilli pasta is tossed with salami, roasted red peppers, and artichoke hearts creating an Italian-inspired antipasto salad for a delightful addition to picnics and parties.
Here's a great picnic salad! Corkscrew-shaped pasta soaks up a tasty blend of oil, vinegar, garlic, basil, red pepper and Parmesan. After it chills, toss in some broccoli, pepperoni, cherry tomatoes and mozzarella cheese.
I made this using balsamic vinegar and left out the meat (because this was to be served as a side), but added chopped marinated artichoke hearts, olives, provolone, herbed feta crumbles, fire-roasted sweet red peppers, and two finely sliced stalks of green onion. It's a keeper! I don't think you could find a better vinaigrette in a restaurant or high-end Deli. This salad has now become my new summer obsession. (Next to not catching the 'Vid.)
Made last night according to Chef John's video, but cut recipe in half (just hubby & me). Definitely made 5-6 LARGE entree servings. After eating, I somewhat disagree with C.J.'s julienne advice. Vegetables, meat, & cheese were too small to really taste well. Ratio seems a little too scaled toward the pasta also. I took leftovers today & added more meat, cheese, veggies, and cut into a "larger" julienne. Ratio was perfect then. Also made a full recipe of dressing the first night, but used 1/2 Pasta absorbed all of it while refrigerating, so I drizzled in some more when adding the tomatoes. Would suggest cutting meat, etc. a little larger than recommended; cutting recipe in half; but reducing pasta even further, to 5-6 oz. uncooked; and making 3/4 "whole" recipe of dressing, but saving out a little & adding it with tomatoes, or serving it on the side. Otherwise, VERY good recipe. P.S. You won't regret the anchovy!
This recipe is simple and straight forward. It was a HUGE hit with a lunch crowd by the pool on a hot day. My Italian-American Father-in law said "This is the best pasta salad I've ever had!" Nuff said.