What's Better than an Antipasto Plate?

Wednesday, July 6, 2011
An antipasto salad!  I absolutely love a good antipasto salad... cured meats, cheeses, marinated vegetables?  I'll take them all!  While I could easily just munch on these things for dinner, combining them with some pasta and a vinaigrette makes it a perfect weeknight meal.

Antipasto Salad

I was inspired by Martha and Claire Robinson of 5 Ingredient Fix but ended up doing my own thing based on what we like and what I had.

Boil the pasta in salted water.  I used rotini pasta but you could use whatever short pasta you like.  Chop up your toppings.  We did salami, mozzarella, roasted red peppers and red onion, but I think marinated artichokes, sundried tomatoes, pepperoncini peppers and olives would also be delicious.  Mix together a basic vinaigrette-- 1 part red wine vinegar to 2 parts olive oil, add salt and pepper to taste.  Chop up lots of fresh basil and/or parsley (whichever your preference... I used parsley but wish I had used basil).  Toss together the pasta, vinaigrette, chopped herbs and toppings, and dinner is ready!
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