Antipasti Pasta Salad

How was your 4th of July? Mine surprisingly wasn’t hot and sticky but cool and crisp. I had a small shindig with family and of course, TONS of food (hence my post today). I know we are all coming off the carb loading train but in case you have another cookout or gathering soon, here is a fun spin on pasta salad. As you will learn, I love pasta. I love it hot with a meaty wine tomato sauce doused over it. I love it cold with a tangy, creamy dressing and all sorts of goodies cut up (dill pickles, anyone?). I also like to take a favorite and make it into something totally different and new. Aside from pasta, my favorite snack is antipasti. In case you were wondering, antipasti is an Italian appetizer of cured meats, cheeses, and marinated veggies. It’s a brilliant snack (or dinner), especially for hot summers. I combine my favorite aspects of a good pasta salad with the vinegary, saltiness of salami, mozzarella, and marinated artichokes. This pasta is perfect for a cookout or just a night in, hanging with friends. Either way, enjoy this sophisticated take on a barbecue classic.


And our ingredient line up is:

From Top to Bottom: red wine vinegar, cooked to al dente penne pasta, dried oregano, fresh parsley, soppressata, mayo, garlic, greek yogurt, buffalo mozzarella, red onion, anchovies, and last but not least, marinated artichokes and roasted red peppers. Whew!

I know that seems like a lot of ingredients but the good news is most of them are being thrown into the blender to make our luscious sauce! We put into the blender our red wine vinegar, dried oregano, mayo, garlic, greek yogurt, and anchovies. Add a pinch of salt and a bigger pinch of black pepper. We are using a lot of vinegary and salty ingredients so make sure you don’t over season! Blend until nice and smooth. Taste the sauce once blended and figure out what you need to add. We are all about modifications here.

Blending our ingredients is the majority of the work needed for this recipe. But get those stirring arms ready because that’s what stands between us and this delicious pasta salad!
Put your pasta in a bowl (or be lazy and keep it in the pot you cooked it in) and pour the sauce over it. It’s best to add the sauce when the pasta is still warm so it can soak up all of the yummy flavors of the sauce. I try to be self aware and transparent so I apologize for the picture below. I’m still learning! You get the drift!

Once the sauce and pasta have cooled a little bit, add your mix ins! Choose your favorite antipasti ingredients, dice them, then just throw them in! I chose buffalo mozzarella (provolone would be fun), soppressata, marinated artichokes and roasted bell peppers, and fresh red onion. Toss until combined. Taste again for seasoning!

I had some left over and ate it straight from the bowl the next day (see, I am being transparent). Like most things. it’s even better the next day! What are some of your favorite pasta salad combos?


Print Recipe


Antipasti Pasta Salad

Prep Time 15 minutes
Cook Time 10 minutes

Servings
people


Ingredients

Prep Time 15 minutes
Cook Time 10 minutes

Servings
people


Ingredients


Instructions
  1. Place red wine vinegar, greek yogurt, mayo, anchovies, garlic, oregano in a blender. Blend until smooth. Taste and season with salt and plenty of pepper. Put pasta in a mixing bowl and pour sauce over pasta. Mix.

  2. Add artichokes, mozzarella, soppresata, peppers, onions, and whatever else makes your skirt fly up. Toss. Taste and season with salt and pepper. Garnish with parsley.


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