Thursday, September 21, 2017

Antipasto salad

My family absolutely loves my take on the traditional antipasto salad. I always have to make large batches to last several days. The biggest benefit is that the portion that sits in the refrigerator longest tastes best, after the flavours have been melding for days. 

Antipasto Salad


8 oz         Tri-colour Rotini
1/2 c       Vegetable Oil
3 Tbs      Red Wine Vinegar
1 clove    Garlic, minced
1 tsp        Basil
1/8 tsp    Red Pepper
1 tsp        Salt
1/4 c       Parmesan
2 c           Broccoli Florets
1/4 lb     Pepperoni, sliced
10           Cherry Tomatoes, halved
1/2 c      Mozzarella, shredded

  • Cook pasta until al dente, Drain
  • In large bowl, stir together oil, vinegar, garlic, basil, pepper and salt
  • Toss with warm macaroni to coat well.
  • Toss with Parmesan.
  • Cover and refrigerate 2 to 3 hours.
  • Add Broccoli, pepperoni and tomatoes; toss well. 
  • Sprinkle with mozzarella and serve.
Serves 6

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