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Antipasto Pasta Salad PRINT
Quick delicious pasta salad great for a crowd.
Ingredients
| 1 | pound pasta, I used tri-colored |
| rotini | |
| 1 | small red onion, chopped |
| ½ | cup diced roasted red pepper |
| 1-4 | oz can sliced olives |
| 1-10 | oz can artichoke hearts, |
| quartered and marinated | |
| some chopped pepperoncini | |
| some diced pepperoni | |
| 1 | stalk celery diced |
| ½ | cup balsamic vinegar |
| 2 | tablespoons olive oil |
| 1 | tsp oregano |
| 1 | tsp basil |
| ½ | tsp dry mustard |
| ¼ | teaspoon garlic salt |
| pepper | |
| 2 | tablespoons fresh parsley, chopped |
| grated parmesan cheese to taste |
Directions
Boil pasta till al dente; drain and run under cold water. Place in large serving bowl.
Add your onions, roasted red peppers, olives, artichoke hearts,(along with the juice), pepperoncini, pepperoni, celery to the pasta.
In a separate bowl, combine the rest of the ingredients. Whisk them together.
Pour some over salad and refrigerate 4 hours up to overnight.
Before serving stir in more grated parm cheese, and little more dressing, hold the rest for the side.
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