Antipasto Pasta Salad
6 - 8
Antipasto - generally meaning appetizer before the meal usually consisting of olives, meats and cheeses.
I'm a big advocate for charcuterie boards that generally serves as an antipasto at parties and gatherings. I just can't really eat anything on them. My brother-in-law at Christmas one year introduced me to a cold antipasto pasta salad and I haven't looked back since. I do follow my friend Meg @ainttooproudtomeg though and go through her feed when I'm dreaming about charcuterie. If you aren't following her, you really should. Not trying to be bossy but I feel strongly about this. As for the pasta salad, I eat any time of day, at the beginning of my meals or at the end of meals. I really do love it all the time.
It's a super simply recipe with super simple ingredients. Let's have a look shall we!
1lb gluten free fusili pasta
1 small jar of marinated artichokes, chopped
1/2 cup red bell pepper, diced
1/2 cup roasted red pepper, diced
1 cup of red onion or shallots, diced
1 cup of pitted sliced olives. Can be greek, black, green - whatever floats your boat, sliced
1 small container of cherry tomatoes halved
3 -4 pepperonchinis sliced
Salt & Pepper to taste
(optional if you eat meat - Applegate is a great brand and they have pepperoni and/or salami)
Dressing Ingredients: 1/2 cup of olive oil1 tablespoon of lemon juice4 tablespoons of red wine vinegar2 teaspoons of garlic powder2 tablespoons of Italian Seasoning. Whisk together and set aside.
Boil water. Throw your pasta in. When pasta is cooked, drain. Let it cool off.
Find a bowl. Hopefully the bowl is big. Big enough to at least throw all of these ingredients in. But just throw them in.
And then pour your dressing (ingredients below) in and mix with a spatula. Taste it. See if you like it. I guarantee you will.