Marinated Antipasto Pasta Salad
the Editors of Publications International, Ltd.

Marinated Antipasto Pasta Salad
Make-Ahead Time 2 hours or 1 month in refrigerator
Final Prep Time 20 minutes
Yield
Makes 6 servings
Ingredients
2 | cloves garlic, peeled |
2/3 | cup white balsamic or white wine vinegar |
2 | tablespoons Dijon mustard |
1 | teaspoon salt |
1/2 | teaspoon sugar |
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 | calamata olives |
12 | red and/or yellow cherry tomatoes |
4 | bottled peperoncini peppers, sliced and seeded |
Lettuce leaves | |
Chopped fresh basil |
Preparation
- 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.
Serving suggestion
Serve with crusty Italian bread or crisp bread sticks.
Nutritional Information
Calories | 665 |
Calories from Fat | 74 % |
Total Fat | 55 g |
Cholesterol | 42 mg |
Carbohydrate | 27 g |
Fiber | 1 g |
Protein | 17 g |
Sodium | 1603 mg |
Dietary Exchange
Starch | 1-1/2 |
Vegetable | 1 |
Meat | 2 |
Fat | 9-1/2 |
Check out more recipes for Italian
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement