Antipasto Pasta Salad

By nurseliz

Ingredients

• 8 oz sliced pepperoni, cut into 1/4 inch strips
• 8 oz thick-sliced sopresatta or salami, halved and cut into 1/4 inch strips
• 10 tbsp red wine vinegar
• 6 tbsp extra-virgin olive oil
• 3 tbsp mayonnaise
• 1 (12 oz) jat pepperoncini, drained-2 tbsp juice -preserved -stemmed and chopped coarse
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• salt and pepper
• 1 lb fusilli or campanelle
• 1 lb mushrooms, quartered
• 4 oz aged provolone, grated (1 cup)
• 1 (12 oz) jar roasted red pepper, drained, patted dry, and chopped coarse
• 1 cup minced fresh basil leaves

Details

Servings 6

Preparation

Step 1

Bring 4 quarts water to a boil in a large pot. Place the pepperoni on a large paper towel and place salami/sopressata on top. Cover with another paper towel and microwave on high power for 1 minute. Discard paper towels and set pepperoni and sopressata aaide.
Whisk 5 tablespoons of the vinegar, the oil, mayo, pepperoncini liquid, garlic, pepper flakes, 1/2 teaspoon salt and 1/2 tsp pepper together in q large bowl.
Stir 1 tbsp salt and the pasta into the boiling water and cook, stirring often, until pasta is just past al dente. Drain pasta and return it to pot. apour 1/2 cup dressing anf remaining 5 tbsp red vinegar over pasta; toss to combine; season with s & p to taste.Spread pasta in a single layer on rimmed baking sheet and cool to room temp.-about 30 minutes.
Meanwhile, being the remaining dressing to a simmer in a large skillet over med-high heat. Add the mushrooms and cook until lightly browned-about 8 minutes.
Add the meat, provolone, peppers, basil and pasta to the mushrooms and toss to combine, Season with salt and pepper to taste and serve.