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.