Antipasto Pasta Salad

By cindygwest

Ingredients

• For the Vinaigrette:
• 1 1/2 T. capers, drained
• 2 t. minced garlic
• 1/4 cup red wine vinegar
• 1 t. dried oregano
• 6 T. olive oil
• Salt and black pepper to taste
• For the Salad:
• 8 oz. dry tri-color rotini pasta
• 2 cups seeded and half-moon sliced cucumbers
• 1 cup halved grape or cherry tomatoes
• 1 cup diced smoked mozzarella
• 1 cup diced Italian salami
• 1 cup thinly sliced onion
• 3/4 cup pitted and chopped kalamata olives
• 1/2 cup pepperoncini, rinsed and stemmed
• 1/2 cup sliced roasted red peppers
• 1/2 cup marinated artichoke hearts, quartered
• 2 T. capers, drained

Details

Servings 12

Preparation

Step 1

Cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, rinse with cold water, and set aside.
Puree capers and garlic for the vinaigrette in a food processor. Add vinegar and oregano; pulse to combine. Slowly drizzle in oil, and blend until emulsified. Season vinaigrette with salt and black pepper.
Mix together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted peppers, artichoke hearts, and 2 T. capers for the salad in a large bowl. Toss the salad with vinaigrette to coat.

Refrigerate salad overnight; just before serving, adjust seasoning.

Note: This salad is best when made and dressed a day ahead. If you don't have the time to do that, adding a generous splash of red wine vinegar just before serving gives the salad the same flavor.