Antipasto pasta salad
14
- Prep Time10 min
- Total Time10 min
- Makes6 cups (1.5 L)
Andreas Trauttmansdorff
Ingredients
1/2 500-g pkg penne or fusilli pasta
5 large marinated artichoke hearts, drained
4 oil-packed sun-dried tomatoes
2 roasted red peppers
2 green onions
2 slices prosciutto
1/2 cup mixed black and green olives
1/3 cup Italian salad dressing
1/3 cup freshly grated parmesan
1/2 tsp dried rosemary
1/2 tsp dried oregano leaves
Instructions
Bring a large saucepan of water to a boil over high heat. Add pasta and cook until al dente, 8 to 10 minutes. Meanwhile, coarsely chop artichokes. Thinly slice tomatoes. Cut peppers into small pieces. Thinly slice onions and prosciutto. Pit olives, then cut in half. Place all in a large bowl.
Drain pasta and add to vegetable mixture. Drizzle with dressing and sprinkle with Parmesan, rosemary and oregano. Stir to evenly mix. Taste and add more dressing, if you wish.
Cover and refrigerate at least 1 hour or overnight. Flavour improves with sitting. Salad will keep well, covered and refrigerated, up to 2 days. The pasta soaks up dressing so you'll need to stir in a little more before serving.
Nutrition (per serving)
Calories 305, Protein 9.2g, Carbohydrates 38.5g, Fat 13.3g, Fibre 4.3g, Sodium 671mg.
Wine Pairings
http://www.bcliquorstores.com
(Available, BC, AB, MB, NL, SK)
Stock up on goodies from the supermarket deli cart for fast fixings for this pasta salad. Dress it with a splash of Italian salad dressing and freshly grated Parmesan.
