Antipasto Pasta Salad

By ldelmas

Ingredients

• Makes 8 servings
• Ingredients
• 3 tablespoons olive oil
• 4 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon minced garlic, about 1 medium clove
• 1/4 teaspoon black pepper, or to taste
• 1/4 teaspoon salt, or to taste
• 2 cups dry penne (1/2 box Dreamfields pasta)
• 2 cups sliced fresh mushrooms
• 1 8-ounce package frozen artichoke hearts, thawed, drained and quartered
• 4 slices reduced fat provolone cheese
• 2 ounces light Italian salami
• 1/2 cup sliced roasted red peppers
• 1/2 cup packed fresh basil leaves.

Details

Servings 8
Adapted from marlenekoch.com

Preparation

Step 1

Makes 8 servings

1. For the dressing, in a small bowl whisk together the first 7 ingredients (olive oil through salt). Cook the pasta according to the package directions and drain. When cool, place in a large bowl. Set aside.

2. Place the mushrooms in a medium microwave-safe bowl and cover with plastic wrap. Cook on high for one minute, or until mushrooms begin to soften. Uncover and pour off any liquid. Add the artichoke hearts to the mushrooms and toss with 2 tablespoons of the dressing. Set aside.

3. Stack the provolone slices and cut into eighths to form triangles. Stack the salami slices and cut into quarters. Separate the provolone and salami pieces and add to the pasta, along with the red peppers. Stack the basil leaves, roll them up and slice into very thin strips. Top the pasta salad with the basil, and the marinated mushrooms and artichokes. Whisk the dressing again, add to the salad, and lightly toss. Garnish with a sprig of basil if desired.