Antipasto Pasta Salad
Antipasto Pasta Salad. Sunday antipasto but in pasta salad form because Sunday’s require pasta. Loaded with mozzarella, pepperoni, sun-dried tomatoes, roasted red peppers, artichokes, black olives, pine nuts, fresh basil, and arugula. All the things you love about antipasto in one big bowl of pasta. We used Davinci bow tie pasta to bring this perfect dish together. Now that is how to do Sunday !!
Today was a little bit different than our average Sunday. And to be honest, I kind of like it when Sunday is a little more Sunday Funday and a little less Sunday Scaries. Anyway, today we had my cousin’s baby’s baptism. It was a really nice day from the ceremony to the luncheon. We had a lot of good food and a lot of nice wines, and the afternoon was really fun and enjoyable.
Needless to say, we did not do much cooking today. So we’re sharing an oldie but goodie recipe with you guys. We made this dish back in February, and somehow we just hadn’t gotten around to sharing it yet. So, today seemed like the perfect day for two reasons. 1) we didn’t cook today like I mentioned. And 2) Sunday’s were made for two things antipasto and pasta…ok, well, maybe three things…wine.
This pasta salad combines the obvious need for Sunday pasta with all the ingredients of antipasto board. It’s a pretty perfect idea, and I love it for springtime because pasta salads are always more fun when the weather is warm !! Happy Sunday guys, hope your scaries aren’t too bad this week !!
Ingredients
1 pound Davinci bow tie pasta
1/2 cup olive oil
1/4 cup shallot vinegar
zest 1 of lemon
1/3 cup grated parmesan cheese
1/4 cup toasted pine nuts
salt and pepper
1/2 teaspoon red pepper flakes
1 (14 ounce) can artichoke hearts; drained
1/2 cup sun-dried tomatoes; sliced
1/2 cup roasted red peppers; chopped
1/4 pound thinly sliced pepperoni or salami
8 ounces fresh mozzarella; torn
1 cup fresh basil leaves; sliced
1 cup arugula
Directions
Cook the pasta and drain. Add back to the pot. Add the olive oil, vinegar, lemon zest, parmesan, pine nuts, salt, pepper, and red pepper flakes. Toss to combine.
Add the artichokes, sun-dried tomatoes, peppers, and pepperoni. Toss again. Add half the arugula and half the basil. Toss again.
Top with the mozzarella and remaining basil and arugula.
