June 3, 2014

Antipasto Salad

On the Menu Today~
Antipasto Salad

Pasta Time is here!!
Summer just isn't Summer without the addition of Cold Pasta Salads to the Menu~
I serve pasta salad at least once a week during the warm summer months.
Pasta salads are easy, fast to prepare and
you don't have to heat up your kitchen!
There is nothing better than eating a pasta salad on a warm summer evening and
washing it down with an ice cold glass of sweet tea.
This is one of my favorite pasta salads.

Antipasto Salad

  • 7 ounces tri-colored spiral pasta or pasta of your choice
  • 1/2 cup sweet mini peppers, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 (2 1/2 oz) can sliced black olives, drained
  • 1 cup grape tomatoes, cut in half
  • 1/4 cup roasted red peppers, chopped
  • 1/4 cup chopped pimentos
  • 4 ounces hard salami, cubed
  • 4 ounces pepperoni, sliced and cubed
  • 4 ounces provolone cheese, cubed
  • 1/2 cup zesty Italian salad dressing
  • 1/4 cup Parmesan cheese
  • 6 basil leaves, chiffonade
Cooking Directions
  1. Cook pasta according to package directions. Rinse in cold water and drain well. Place pasta in a large bowl. Add the next 8 ingredients.
  2. Whisk together zesty Italian dressing and Parmesan cheese. Pour over ingredients in bowl.
  3. Stir to combine. Refrigerate 2 hours. Add more zesty Italian dressing if needed.
  4. Right before serving, sprinkle chiffonade basil leaves over pasta salad.

Antipasto, SaladItalian

*Chiffonade~ is a chopping technique in which herbs or leafy vegetables, such as spinach or basil, are cut into long thin strands.
This is accomplished by stacking leaves, rolling them tightly, cigar-style,
then slicing the leaves perpendicular to the roll.
The technique can also be applied to crepes or thin omelets to produce strips.
"Chiffonade" means little ribbons in French,
referring to the little ribbons you create while cutting.

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