ANTIPASTO PASTA SALAD

Antipasto Pasta Salad image

Provided by Valerie Bertinelli

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Previous Next

Ingredients

1/2 teaspoon kosher salt, plus additional for salting pasta water
1 pound fusilli
1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh oregano
1 teaspoon honey
4 tablespoons grated Parmesan
Freshly ground black pepper
One 12-ounce jar marinated artichoke hearts, drained and chopped
One 12-ounce jar roasted red peppers, drained and sliced into 1/4-inch strips
One 4.6-ounce jar Kalamata olives, drained and chopped
8 ounces fresh mozzarella, cut into cubes
4 ounces sliced salami, cut into quarters
2 tablespoons torn fresh basil

Steps:

Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.

*** Explore more Antipasto Pasta Salad Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #preparation #occasion #healthy #salads #dinner-party #dietary #low-cholesterol #healthy-2 #low-in-something #taste-mood