Wednesday, August 27, 2014

Antipasto Pasta Salad

I joked that one of my recipes for this challenge was going to be the eggplant, peppers, and mushrooms that Sarah sent me along with a fork. I could eat them all as-is, they’re so good!

However, I had to try to be a LITTLE creative, so instead I made a version of antipasto pasta salad. I added pasta, salami, provolone, and a garlicky dressing to the veggies, and the result was amazing. I could eat this stuff every day! Thanks again, Sarah!

Antipasto pasta salad
by Jennifer
Adapted from KCET Weekend Recipe: Antipasto Pasta Salad

8 ounces rotini pasta
8 ounces salami, sliced into matchsticks
8 ounces provolone cheese, diced into 1/4-inch cubes
1 jar Cosmo’s marinated mushrooms, drained
1/2 jar Cosmo’s marinated eggplant, drained
1/2 jar Cosmo’s Italian-style antipasto peppers, drained
5 Tablespoons red wine vinegar
4 Tablespoons olive oil, plus more for drizzling over pasta
3 Tablespoons mayonnaise
2 cloves garlic, pressed through garlic press
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 Tablespoons fresh chopped parsley
6 fresh basil leaves, chopped

Cook rotini to your liking, then drain and rinse with cold water. Place in a large bowl and drizzle with olive oil then stir in salami, cheese, mushrooms, eggplant, and peppers. In a separate bowl, whisk together vinegar, 4 Tablespoons olive oil, mayonnaise, garlic, red pepper flakes, salt, and pepper. Pour dressing over pasta mixture and refrigerate, stirring a few times to coat evenly with dressing until ready to serve. Gently mix in herbs right before serving.


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