Antipasto Salad


Antipasto Pasta Salad

serves 6-8


4-ounces sliced Sopresatta, halved and cut into 1/4-inch strips

4-ounces sliced hot Capicola, halved and cut into 1/4-inch strips

10 Tablespoons red wine vinegar, divided

6 Tablespoons Extra-Virgin olive oil

3 Tablespoons mayonnaise

1 (12-ounce) jar pepperoncini, drained, (2 Tablespoons juice reserved), stemmed and cut into 1/4-inch rings

4 large garlic cloves, minced

1/4 teaspoon crushed red pepper flakes, or to taste

1/4 teaspoon dried oregano

Kosher salt and freshly ground black pepper

1 pound of fusilli or any curly shaped pasta

1 pound white button mushrooms, cleaned and quartered

4-ounces sliced provolone cheese, cut into quarters and sliced into 1/4-inch strips

8-ounces fresh mozzarella pearls, drained

12 ounces roasted red peppers, drained, patted dry and sliced into bite-sized strips

1 (15-ounce) can small artichoke hearts, drained

1 cup, lightly packed fresh basil, torn to bite-sized pieces


In a medium bowl, whisk together the vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; set aside.


In a large pot, bring 4 quarts of water to a boil.  Add 1 Tablespoon of salt and the pasta, cook until al dente.  Drain the pasta, return to pot, and toss with 1/2 cup dressing and remaining 5 Tablespoon of vinegar.  Spread the dressed pasta onto a rimmed baking sheet and refrigerate until chilled, about 30 minutes.


Meanwhile, bring remaining dressing to a simmer in a large skillet over medium-high heat.  Add the mushrooms and cook until they release their juices and are lightly browned, about 8 minutes.  Transfer the mushrooms and dressing to a large bowl to cool.


Add the meats, cheeses, roasted peppers, artichokes, pepperoncini, basil, and cooled pasta to mushrooms and toss well.  Season to taste with salt and pepper.  Serve at room temperature.  Salad can be refrigerated for up to 3 days.  Enjoy!


Printed from thegalleygourmet.net


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