Recipe revamp: Pasta salad
What happens when pasta and an antipasto platter meet? It's not a riddle but instead a perfectly revamped pasta salad recipe that combines the great Italian flavours of antipasto with the soul-satisfying taste of pasta. And just a quick heads-up — this antipasto pasta salad recipe could just be your favourite new dish!
Antipasto pasta salad
Serving size 6 to 8
- 3/4 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 1/4 cup finely chopped sun-dried tomatoes packed in oil
- 1/4 cup freshly grated Grana Padano Parmesan or parmigiano-reggiano cheese
- 1 garlic clove
- 1/2 teaspoon kosher or ground sea salt
- 1 teaspoon fresh thyme leaves
- Fresh ground pepper, to taste
- 6 cups cooked fusilli pasta
- 1-1/4 cup provolone cheese, cut into small cubes
- Approximately 100 grams of prosciutto, thinly sliced and cut into strips
- Approximately 100 grams of Italian salami, thinly sliced and cut into strips
- 1/2 packed cup kalamata olives, pitted and sliced
- 1/3 packed cup pimento-stuffed green olives or other green olives, pitted and sliced
- 1/3 cup roasted red pepper, chopped
- 1/3 cup grated Asiago cheese
- Fresh basil leaves to garnish
Cook the pasta
In a large pot of salted water, cook the pasta to al dente, per the package instructions.
Prep the dressing
- Meanwhile, for the dressing, pour the extra-virgin olive oil, both vinegars and the Parmesan into a small bowl or shaker.
- Whisk in the sun-dried tomatoes.
- On a small cutting board, smash the garlic clove, and cover it with the salt. Finely mash and mince the garlic.
- Add the salted garlic and thyme to the oil mixture. Add freshly ground pepper to taste.
- Shake or whisk the mixture until blended, and then set it aside.
Drain the pasta
- When the pasta is done, drain and run it under cold water to cool.
- Pour 6 cups of cooked pasta into a large bowl.
Add the provolone cubes, sliced meat, olives and red pepper.
- Whisk or shake the dressing again, and pour it over the pasta salad. Mix the salad to combine.
- Stir in the grated Asiago and basil, and then refrigerate until ready to serve.
Serve cold, and garnish with fresh basil leaves.