Antipasto Pasta Salad
Ingredients
The pasta
The meats and cheese
-
10
ounces
mortadella
-
8
ounces
salami
-
6
ounces
smoked pastrami
-
10
ounces
provolone cheese
The vegetables
-
16
ounces
mild giardiniera
-
6
ounces
pitted green olives
-
6
ounces
pepperoncini
The dressing
-
3
tablespoons
reserved pepperoncini brine
-
3
tablespoons
balsamic vinegar
-
3
tablespoons
extra-virgin olive oil
-
1
teaspoon
freshly ground black pepper
Instructions
- Boil the pasta in salted water until al denté, then rinse and drain.
- Chop the mortadella, salami, pastrami, and provolone into bite-size pieces.
- In a large bowl, combine the pasta, meats, cheese, giardiniera, pepperoncini, and green olives.
- In a small bowl, whisk together the pepperoncini brine, balsamic vinegar, and olive oil, then season with black pepper.
- Drizzle the dressing over the salad, toss well, and refrigerate for at least 1 hour before serving.
Nutrition Facts (estimated)
Servings
12
Calories
436
Total fat
25g
Total carbohydrates
28g
Total protein
22g
Sodium
1261mg
Cholesterol
51mg
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