Antipasto Pasta Salad From Cooks Country Recipe 425

ANTIPASTO PASTA SALAD, FROM COOK'S COUNTRY RECIPE - (4.2/5)

Antipasto Pasta Salad, from Cook's Country Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 15

Ingredients

8 ounces sliced pepperoni , cut into 1/4-inch strips
8 ounces soppressata or salami, halved and cut into 1/4-inch strips
10 tablespoons red wine vinegar, divided
6 tablespoons extra virgin olive oil
3 tablespoons mayonnaise
1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
4 garlic cloves , minced
1/4 teaspoon red pepper flakes
Salt and pepper
1 pound fusilli or campanelle
1 pound white mushrooms , quartered
1 cup shredded provolone cheese , aged
12 ounces roasted red peppers , drained, patted dry, and chopped coarse
1 cup chopped fresh basil
Cook's Country also liked the addition of 1 cup chopped, pitted kalamata olives or 1 cup jarred artichokes, drained and quartered. Use any curly-shaped pasta for this recipe.

Steps:

1. Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer sopresatta on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside. 2. Whisk 5 tablespoons vinegar (1/2 of the 10 tablespoons in the ingredient listing), olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. 3. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes. 4. Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool. 5. Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days. NOTE: We loved this salad, but thought it tasted best eaten the same day it was made. The mushrooms are amazing, and I would double them, or even make just the mushrooms as a great appetizer/snack.

ANTIPASTO PASTA SALAD

Antipasto Pasta Salad image

A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.

Provided by Dayna

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 15

Ingredients

1 pound seashell pasta
¼ pound Genoa salami, chopped
¼ pound pepperoni sausage, chopped
½ pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 451 calories, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 29.1 g, Fiber 2.8 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 977.5 mg, Sugar 4.3 g

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