Thursday, December 29, 2011

Antipasto Salad

As we head to the in-laws this weekend armed with loaves of Stromboli we decided to add this little gem of ours to the mix.  I love this little mix of whatever I can find to add to some cooked pasta. It's a bit expensive but I found the meats on sale this week and most of the pickeled stuff was a bargin.

1 pound of salami cubed or matchsticks
1 pound of pepperoni cubed or matchsticks
1 box cooked Penne Rigate
2 cloves of garlic minced
1 jar of pepperoncini  marinated peppers
1 jar of roasted red peppers
1 cup of marinated artichokes
1 can black olives
2 cups cherry tomatoes, halved
1/2 pound cubed mozzarella
1/2 pound cubed provolone or jack
1/4 c or more olive oil
3T  red wine vinegar
2 T Italian seasoning blend
salt and pepper to taste

All measurments are arbitrary. I simply open drain and dump, season and dress then mix it all up and allow to sit overnight in the fridge. You might have to freshen the dressing if the pasta sucks it all up.

The nice thing about these sorts of salads is that you can Greek it up with Feta, kalamatas, lemon and oregano if you like that sort of thing (we do). I also sometimes use cooked cheese Tortellini and spinach leaves. I will leave it up to your imagination.

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