Antipasto Pasta Salad
If you love a traditional antipasto platter, served at Italian restaurants, this salad is perfect for you! There are plenty of Italian meats, peppers, cheese, incredibly delicious quick marinated mushroom, mixed into the perfect pasta. It's finished with fresh basil-- and it's a big hit at any pot luck or backyard barbecue.
Servings 8
Calories 558kcal
Ingredients
- 8 ounces sliced pepperoni cut into 1/4-inch strips
- 8 ounces soppresatta or salami halved and cut into 1/4-inch strips
- 10 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
- 3 tablespoons mayonnaise
- 1 jar jar pepperoncini 12-ounce, drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
- 4 garlic cloves minced
- ΒΌ teaspoon red pepper flakes
- Salt and pepper
- 1 pound fusilli or campanelle
- 1 pound white mushrooms quartered
- 1 cup shredded provolone cheese aged
- 12 ounces roasted red peppers drained, patted dry, and chopped coarse
- 1 cup chopped fresh basil
Instructions
- Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer soppressata on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside.
- Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
- Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes.
- Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool.
- Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.
Notes
Recipe source: Cook's Country June/July 2007
You can also try the addition of 1 cup chopped, pitted kalamata olives or 1 cup jarred artichokes, drained and quartered. Use any curly-shaped pasta for this recipe.
I'm not a big fan of pepperoni, so adjust the combination of Italian cold cuts to your liking.