Antipasto Pasta Salad

Did you know?

In a study, it was found that teenage boys will routinely scarf down 2,000 calories at lunch if given the opportunity, without any fat-producing effects. Given the chance, 14- to 17-year old guys eat more than girls their age and turn those calories into height and muscle mass. Click here to see full article.  

No surprise to me!!  My 8th grade 14 year old son, TBP (Teenage Bottomless Pit), eats me out of house and home.  At 6’4″ and 190lbs, obviously the study is right on!

Yesterday, we attended TBP’s end-of-season lacrosse party, and I was blown away by the food that was served.  I’ll save the smoked brisket recipe for another post all it’s own, but suffice it to say, it was the absolute BEST smoked brisket I’ve EVER had…BAR NONE!!

There was another dish that caught my attention, and that’s the one I’ll share with you today.  It’s a pasta salad that was delicious and full of flavor. I love anything Italian, and this Antipasto Pasta Salad is a keeper!  It can be prepared ahead of time and is great for outdoor gatherings. If there’s something in there you don’t like, omit it and add something else.  It’s a very versatile salad…Thanks, Ana, for sharing the recipe!

Antipasto Pasta Salad

Courtesy of Ana Maier

Printable Recipe

Ingredients:

  • 1 lb rotini or fusilli (or any pasta will do)
  • 2 cloves garlic
  • 1 tablespoon Dijon-style mustard
  • 1/3 cup red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 1/2 cup vegetable oil (or olive oil)
  • 1 ounce (1/2 cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well
  • 1/2 pound smoked mozzarella cut into 1/2 inch cubes
  • 1 lb can garbanzo beans, rinsed and drained
  •  3 1/2 ounces sliced hard salami, cut into julienne strips (see Liz’s Cooking Tidbit)
  • 10-20 bottled small peperoncini peppers (pickled Tuscan peppers), sliced into rings
  • 1/2 teaspoon dried red pepper flakes
  • 1 cup loosely packed fresh flat leaf parsley, minced
Preparation:
In a kettle of boiling salted water cook the pasta until it is tender and drain.  In a blender, blend the garlic, mustard, vinegars, water, oil, and salt to taste until the dressing is emulsified.  In a very large bowl, toss the pasta well with the dressing and stir in the sun dried tomatoes, mozzarella, garbanzo beans, salami, peperoncini peppers, red pepper flakes and parsley.  Chill the salad, covered for one hour.  The salad may be made 2 days in advanced and kept covered and chilled.

**Liz’s Cooking Tidbit: Julienne & Batonnet Cuts

“Julienne” is a term meaning to cut into thin strips, (matchsticks) usually 2″ x 1/8″ x 1/8″ .

“Batonnet” refers to matchstick type strips a little bigger, (think french fries) usually 2″ x 1/4″ x 1/4″.

To see a video of how to do this, click here.

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