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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Italian Antipasto Pasta Salad With Oil And Vinegar

Italian Pasta Salad With Drizzled Oil And Vinegar
Preparation Time: 45 minutes
Source: The Ultimate Cookbook
Serves 6-8


1 pound pasta, cooked according to package directions
2 cups antipasto: Pitted black and green olives, quartered lengthwise
Marinated mushrooms and artichoke hearts
Anything you can find that is marinated, such as asparagus or zucchini
Diced roasted pepper
Prosciutto or pepperoni (optional)
Diced fresh mozzarella
1 pint cherry tomatoes, halved
1/2 cup red onion, cut in slivers
1/4 cup chopped fresh parsley or basil, or a combination of both
1/2 – 1 cup balsamic vinaigrette dressing
1/4 cup grated parmesan or romano cheese


Cook the pasta in a large pot of boiling salted water until it is al dente. Drain, rinse under cold water, and set aside. Cook the artichoke hearts according to package directions and toss with the fresh lemon juice. Set aside. In a large serving bowl, combine the olives, parsley, tomatoes, vinegar, olive oil, and oregano. Toss to combine. Add the reserved pasta and artichoke hearts. Toss gently to combine. Add salt and pepper to taste. Refrigerate salad for at least 1 hour and no more than 3 hours, covered, before serving.

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