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Antipasto Pasta Salad

From

June/July 2007

Antipasto Pasta Salad

An antipasto platter includes a variety of cured meats, cheeses, and pickled vegetables—all full-flavored and hearty ingredients that easily lend themselves to a pasta salad dish. Seizing the opportunity to develop an Antipasto Pasta Salad recipe, we warmed the meats quickly in the microwave to render some fat and prevent the salad from becoming greasy. Roasted red peppers added sweetness, pepperoncini contributed heat, and homemade marinated mushrooms lent our Antipasto Pasta Salad some earthy flavor. Using a 2-to-1 ratio of vinegar to oil and including some vinegary brine from the pepperoncini added sharpness that contrasted nicely with the richness of the meats and cheese.

Serves 6 to 8

We 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.

Ingredients

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