An antipasto salad! I absolutely love a good antipasto salad... cured meats, cheeses, marinated vegetables? I'll take them all! While I could easily just munch on these things for dinner, combining them with some pasta and a vinaigrette makes it a perfect weeknight meal.
Antipasto Salad
I was inspired by Martha and Claire Robinson of 5 Ingredient Fix but ended up doing my own thing based on what we like and what I had.
Boil the pasta in salted water. I used rotini pasta but you could use whatever short pasta you like. Chop up your toppings. We did salami, mozzarella, roasted red peppers and red onion, but I think marinated artichokes, sundried tomatoes, pepperoncini peppers and olives would also be delicious. Mix together a basic vinaigrette-- 1 part red wine vinegar to 2 parts olive oil, add salt and pepper to taste. Chop up lots of fresh basil and/or parsley (whichever your preference... I used parsley but wish I had used basil). Toss together the pasta, vinaigrette, chopped herbs and toppings, and dinner is ready!
Antipasto Salad
I was inspired by Martha and Claire Robinson of 5 Ingredient Fix but ended up doing my own thing based on what we like and what I had.
Boil the pasta in salted water. I used rotini pasta but you could use whatever short pasta you like. Chop up your toppings. We did salami, mozzarella, roasted red peppers and red onion, but I think marinated artichokes, sundried tomatoes, pepperoncini peppers and olives would also be delicious. Mix together a basic vinaigrette-- 1 part red wine vinegar to 2 parts olive oil, add salt and pepper to taste. Chop up lots of fresh basil and/or parsley (whichever your preference... I used parsley but wish I had used basil). Toss together the pasta, vinaigrette, chopped herbs and toppings, and dinner is ready!
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