Antipasto Pasta

Antipasto Pasta

It’s Zach’s birthday this week but we celebrated on Sunday and he requested pasta.  I found this recipe on My Recipes, it’s full of all the things that Zach likes so I made it and it was a hit.  They served it warm but I made it ahead of time and refrigerated it and served it as a pasta salad and it was really, really good!

1 pound pasta

8 ounces Provolone, cut into bite size pieces

10 ounces salami or soppressata, cut into bite size pieces

1 (12 oz) jar artichoke hearts, drained and cut into bite size pieces

1 cup (5.5 oz) mixed Italian olives, pitted

1/2 cup pepperoncini, cut into bite size pieces and seeded

1/2 cup red wine vinaigrette or Italian dressing

I also added:

1/2 red onion, chopped

about 1 cup grape tomatoes, cut in half

1  Cook pasta according to package directions.

2  In a large bowl, combine all ingredients and toss gently.

I decided to make my own red wine vinaigrette so here’s the recipe for that from Epicurious:

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

salt and pepper

1/2 cup olive oil

Whisk together all ingredients.

2 thoughts on “Antipasto Pasta

  1. Holy cow, Penny. This recipe has caused me to drool so extensively, I have had to close my office door! Thanks for all the fun things you do in your life that you contribute to ours.

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