Antipasto Pasta Salad

Antipasto Pasto Salad

The word Antipasto literally translates to “before the meal” similarly to what we call an appetizer. It is typically an array of Meats, Cheeses, Olives and other Vegetables served cold or at room temperature. By combining it with Pasta and a light tangy Dressing it transforms it into a deliciously satisfying meal or side dish. It’s very simple to make, nothing more complicated than cooking Pasta and chopping ingredients. Enjoy it as a side to part of a larger meal or as an easy Lunch or Dinner.

Serves 4 -6

---

Ingredients

1 lb of Spiral Pasta like Rotini or Fusilli

6 slices of Vegan Pepperoni cut into 1” pieces ( I used Yves brand)

4 slices of Vegan Provolone Cheese cut into 1” pieces ( I used Follow Your Heart)

1 cup of marinated whole Mushrooms cut in half

1/2 cup sliced Green Olives

1/2 cup sliced Black Olives

1 can of Artichoke Hearts chopped

2/3 cup Roasted Red Pepper (about 1 full Red Pepper) sliced into strips and halved

Optional: 1/3 cup chopped Pepperoncini

4-6 Basil Leaves chopped

Salt & Pepper to taste

Dressing

2 1/2 Tbsp Red Wine Vinegar

1/2 cup good Olive Oil

1 1/2 tsp of Dijon Mustard

1 clove of Garlic finely minced

1 tsp of Sugar or other sweetener

pinch of Red Pepper flakes

1/2 tsp dried Oregano

Salt & Pepper to taste

Directions

1.Make the dressing by combining all of the ingredients except the Oil and mix until well incorporated. Slowly add the Oil as you whisk the mixture until completely blended. Set aside

2. Cook the Pasta according to package directions. Drain and let cool for about 5 minutes.

3. To a large bowl add the cooled Pasta, pour the dressing over and mix well. Add in the sliced Olives, Mushrooms, Artichoke Hearts and Roasted Red Peppers. Mix well

4. Add in the Vegan Provolone and Pepperoni slices and mix again.

5. Season with Salt, Pepper, Chili Flakes and taste for balanced flavors. (You can adjust with more Vinegar, Oil etc)

6. If time permits refrigerate for at least an hour or longer to allow the flavors to blend. Mix in the chopped Basil right before serving.

Note: I actually enjoy it served cold which makes for great leftovers!