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Antipasto Pasta Salad Recipe

  • Ingredients: 22
  • Serves: 6

Antipasto pasta salad with red-wine vinegar, extra-virgin olive oil, lb rotini , freshly cooked to tender, rinsed under cold water, and drained, jar marinated artichokes, drained and chopped, jar roasted red peppers, drained and cut into 1/4-inch-thick strips, 1/2 lb mozzarella, cut into 1/2-inch cubes, , 1/4 lb kalamata or other brine-cured black olives, pitted and chopped, loosely packed fresh flat-leaf parsley leaves.

Ingredients

  • 2 tbsps. red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 lb rotini , freshly cooked to tender, rinsed under cold water, and drained
  • 1 jar marinated artichokes, drained and chopped
  • 1 jar roasted red peppers, drained and cut into 1/4-inch-thick strips
  • 1/2 lb mozzarella, cut into 1/2-inch cubes
  • 1/2 lb thinly sliced sweet soppressata or salami, cut into 1-inch pcs.
  • 1/4 lb Kalamata or other brine-cured black olives, pitted and chopped
  • 1 1/2 cups loosely packed fresh flat-leaf parsley leaves

Chile-Yogurt Marinade

For the salad

  • 3 tbsps. Sherry vinegar
  • 3/4 tsp. Dijon-style mustard
  • 4 tbsps. walnut oil
  • 2 tbsps. olive oil
  • 2 large bunches of watercress, rinsed, spun dry, and coarse stems discarded
  • 5 cups torn frisée , rinsed and spun dry

For assembly

  • Chopped fresh chives

Raspberry 2 12-ounce bags frozen unsweetened raspberries, thawed 1/2 cup sugar 1/4 cup raspberry jam

To Decorate

  • 8 yards colorfast silk ribbons

For assembly

Directions

  1. Step 1 Whisk together red-wine vinegar and olive oil in a large bowl. Add remaining ingredients and toss to combine.

    For this step you will need

Nutrition information

Calories 409 Carbohydrates 14 g (5%)
Fat 31 g (48%) Protein 20 g (40%)
Saturated Fat 11 g (53%) Sodium 1,202 mg (50%)
Polyunsaturated Fat 3 g Fiber 5 g (19%)
Monounsaturated Fat 16 g Cholesterol 68 mg (23%)
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Antipasto Pasta Salad Recipe

  • Ingredients: 28
  • Serves: 8

Antipasto pasta salad with rotini or fusilli, garlic cloves, dijon-style mustard, red-wine vinegar, balsamic vinegar, water, vegetable oil, sun-dried tomatoes , soaked in hot water for 5 minutes and drained well, smoked mozzarella, cut into 1/2-inch cubes, a 1-pound can garbanzo beans, drained and rinsed, sliced hard salami, cut into julienne strips, to 20 bottled small peperoncini, dried hot red pepper flakes, loosely packed fresh flat-leafed parsley leaves, minced.

Ingredients

  • 1 lb. rotini or fusilli
  • 2 garlic cloves
  • 1 tbsp. Dijon-style mustard
  • 1/3 cup red-wine vinegar
  • 2 tbsps. balsamic vinegar
  • 1 tbsp. water
  • 1/2 cup vegetable oil
  • 1 oz. sun dried tomatoes
  • 1/2 lb. smoked mozzarella, cut into 1/2-inch cubes
  • a 1-pound can garbanzo beans, drained and rinsed
  • 3 1/2 oz. sliced hard salami, cut into julienne strips
  • 10 to 20 bottled small peperoncini
  • 1/2 tsp. dried hot red pepper flakes
  • 1 cup loosely packed fresh flat-leafed parsley leaves, minced

For Saté:

  • Lime slices

For peanut sauce:

  • Hibiscus or gardenia flowers

Pesto Layer

  • Fresh herb sprigs
  • Sourdough bread slices

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 In a kettle of boiling salted water cook the rotini until it is tender and drain it. Refresh the pasta under cold water and drain it well.

    For this step you will need

  2. Step 2 In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt to taste until the dressing is emulsified.

    For this step you will need

  3. Step 3 In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley.

    For this step you will need

  4. Step 4 Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.

Nutrition information

Calories 676 Carbohydrates 82 g (27%)
Fat 25 g (39%) Protein 31 g (62%)
Saturated Fat 6 g (31%) Sodium 619 mg (26%)
Polyunsaturated Fat 4 g Fiber 11 g (45%)
Monounsaturated Fat 14 g Cholesterol 35 mg (12%)
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