This salad is a play on words, as obviously antipasto means "before the pasta." I came up with this dish when, after satisfying a craving for peperoncini on a (veggie) burger, I wanted to come up with something to utilize the jar of peperoncini I had left over. This pasta salad is tangy and flavorful, and the colors are striking.
Antipasto Pasta Salad
Vinaigrette:
2 Tbsp red wine vinegar
2Tbsp peperoncini jar liquid
1 Tbsp dijon or brown mustard
salt and pepper
1/3 c fruity olive oil
Salad:
2 cups (cooked) pasta
4-5 peperoncini, stemmed, seeded, and chopped
1/4 c red and/or yellow bell pepper, chopped
2 Tbsp sliced black or kalamata olives
2 oz mozzarella cheese, cut into very small cubes
Make the vinaigrette as you normally would: whisk together vinegar, peperoncini juice, mustard, a dash of salt and several grinds of black pepper, until emulsified. Drizzle in olive oil while whisking.
Cook pasta in salted water to al dente, drain but do not rinse, and allow to cool to room temp. Stir pasta with peperoncini, bell pepper, olives, mozzarella, and vinaigrette. Season with salt and pepper to taste. Refrigerate until cooled and enjoy.
For a variation, try adding minced sundried tomatoes, or artichoke hearts.
Happy eating!
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