Friday, September 16, 2011

Antipasto Pasta Salad


This recipe will feed approximately 12 people or more as a side dish. Make it up ahead of time when you know company is coming.
1 lb. cooked pasta shells or bowties drained and cooled
16 oz. Italian Mix Giardiniera (marinated carrot, cauliflower, peppers, celery, pickles, onion)
12 oz. marinated artichoke hearts
1 cup baby spinach leaves, julienned or whole
1/2 cup thinly sliced red onion,
1/2 cup Italian salami of your choice, cut into strips or cubed
1/2 cup shaved or grated Parmesan cheese
White balsamic citrus basil dressing or any Italian dressing you prefer to taste
Salt and Pepper to taste
Fresh chopped parsley to garnish
Garbanzo Beans (optional)
Mix all ingredients togther. You can serve it immediately or if you want a more marinated taste let it sit in the refrigerator for a few hours. If you have ingredients that are your antipasto favorites go ahead and add them to the salad. If you like a meatier salad add more than 1 type of Italian salami to the bowl. Be creative to your families taste buds! This can be made a day ahead. After it has sat in the refrigerator you might want to add more dressing before you serve it...

4 comments:

  1. Yum! I make a favorite pasta salad, but I like your recipe options for spinach, Italian Mix Giardiniera and chickpeas. I think I'll make this today! Have a good one.

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  2. During the Summer pasta salad is one of my favourite dish...but always a main dish.... compliments...you salad seems to be yummieeeeeeee, ciao Flavia

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  3. Quick Question: Do I drain the Giardiniera? Thanks!

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  4. Anonymous I drained most of the liquid but it really is up to you. You could use a little of the liquid for added zing! :0)

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