Antipasto Pasta Salad From Cooks Country Recipe 425

ANTIPASTO PASTA SALAD

Steps:

• Cook pasta al dente according to package directions. Rinse under cold water and drain well.
• Combine all dressing ingredient in a bowl and whisk to combine.
• Toss all ingredients in a large bowl and refrigerate at least 1 hour before serving.

ANTIPASTO PASTA SALAD

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.

ANTIPASTO PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse in cold water. , In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour.

ANTIPASTO PASTA SALAD

Steps:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
• In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
• To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

ANTIPASTO PASTA SALAD

Steps:

• Place a large saucepan of salted water over medium-high heat and bring to a boil. Add the pasta and cook for 10 to 12 minutes, until al dente. Drain in a colander and run under cold water for 1 to 2 minutes, until the pasta is thoroughly cooled. (This will also keep the pasta from sticking together.) Transfer the pasta to a large bowl.
• Place the whole red pepper directly on the stove burner and turn to high heat. Cook the pepper for 3 or 4 minutes on each side, or until almost completely black. (If you have an electric stove, cook the pepper under the broiler instead of on the stovetop.) Place the pepper in a small bowl, cover tightly with plastic wrap, and let stand for 10 minutes. (The steam will make the skin peel right off.) Scrape the charred skin from the pepper, cut in half, and remove and discard the stem and seeds. Cut the halves into 1/4 by 1-inch strips and add to the bowl.
• Drain the oil from the sun-dried tomatoes, cut into 1/8-inch strips, and add to the bowl. Cut the mozzarella into 1/4- to 1/2-inch cubes and add to the bowl. Drain the artichokes, cut into quarters, and add to the bowl. Drain the olives and add to the bowl.
• Peel the garlic, finely chop, and place in a small bowl with the parsley and lemon juice. Slowly add the oil, mixing briskly with a whisk or fork. Season with salt and pepper. Pour the vinaigrette over the pasta and toss until combined. Cover with plastic wrap and refrigerate until ready to serve.
• You can buy jars of roasted red peppers in any grocery store, but they are expensive. Roasting your own peppers may seem like a hassle, but it's very simple and will cost you less than half of what you would spend on the store bought version.

ANTIPASTO PASTA SALAD

Steps:

• Prepare pasta according to package directions. Drain, rinse with cold water, cool.
• Prepare all veggies, cheese and meats. Slice and cut to desired size. Set aside in a medium to large bowl. Add cooled pasta to bowl. Dress with vinaigrette dressing to coat. Sprinkle with parmesan cheese. Cover and refrigerate at least 60 minutes.
• Before serving, add more vinaigrette as needed.

ANTIPASTO PASTA SALAD

Steps:

• Cook the pasta according to package directions; drain and rinse with cold water.
• Place in a large salad bowl.
• Add the next 12 ingredients; mix well.
• In a jar with tight-fitting lid, shake oil and lemon juice.
• Pour over salad and toss.
• Cover and refrigerate 6 hours or overnight.
• Stir before serving.

CHEF JOHN'S ANTIPASTO PASTA SALAD

Steps:

• Bring a large pot of well salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Allow to cool in the colander for 5 to 10 minutes.
• While pasta cools, add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth, thick, and coats the back of a spoon.
• Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.
• Stir red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives into the salad. Add salami, pepperoni, and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled, 3 to 12 hours.
• Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.