Marinated Antipasto Pasta Salad
Make-Ahead Time 2 hours or 1 month in refrigerator
Final Prep Time 20 minutes
Makes 6 servings
|2||cloves garlic, peeled|
|2/3||cup white balsamic or white wine vinegar|
|2||tablespoons Dijon mustard|
|1||cup extra-virgin olive oil|
|4||ounces uncooked ziti or mostaccioli pasta|
|6||ounces Genoa salami or summer sausage, diced|
|6||ounces provolone, smoked mozzarella or regular mozzarella cheese, diced|
|12||red and/or yellow cherry tomatoes|
|4||bottled peperoncini peppers, sliced and seeded|
|Chopped fresh basil|
- For dressing, drop garlic through feed tube of food processor while motor is running. Process until garlic is minced.
- Add vinegar, mustard, salt and sugar; process until blended. With motor running, slowly pour oil through feed tube; process until thickened. Cover; refrigerate 2 hours or up to 1 month.
- Cook pasta according to package directions; drain and rinse with cool water.
- Combine pasta, salami, cheese, olives, tomatoes and peperoncini in medium bowl. Add dressing; toss well. Cover; refrigerate 2 hours or up to 2 days. Serve on lettuce leaves. Sprinkle with basil.
Serve with crusty Italian bread or crisp bread sticks.
|Total Fat||55 g|
|Calories from Fat||74 %|
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