Antipasto pasta salad
ByronTalbott · ♥ 824 likes · 17.3K views · 9 min video
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Ingredients
Method
Techniques
- ½ lb rotini pasta
- 1 tsp dried garlic
- 1 tsp oregano
- 1 tsp thyme
- 4 tbsp white wine vinegar
- ¼ cup olive oil
- water
- salt
Bring a large pot of water to a rolling boil, add a generous pinch of salt and cook the rotini just until al dente.
Strain the pasta and shock it under cold running water until the steam subsides, to keep its bite.
Toss with a splash of olive oil so it does not stick. Use half the pasta for this salad.
- olive oil
- pepperoncinis
- kalamata olives
- tomatoes
- cured salami
Chop the pepperoncinis, kalamata olives, tomatoes and cured salami; slice red onion; roughly cut Parmesan.
- red onions
- Parmesan cheese
- Dijon mustard
For the vinaigrette, combine Dijon mustard, dried garlic, oregano, thyme and white wine vinegar.
Slowly whisk in the olive oil until the dressing thickens; season with a pinch of salt to taste.
- salt
Combine the chopped ingredients and the pasta in a large mixing bowl; add marinated artichokes and torn celery leaves.
- marinated artichokes
- celery leaves
Add the vinaigrette and toss well to coat.
Tossing the antipasto salad