Spring is here and to mark the occasion I made my super easy Antipasto Salad. Whenever it gets warm and I don't feel like slaving over a hot stove or eating a hot meal I make this. It of course can be altered to accommodate vegetarians/vegans and picky eaters.
SALAMI ANTIPASTO SALAD
8- (1 CUP) SERVINGS
6 oz. ( 2 cups) uncooked dried rotini pasta
3/4 cup pitted kalamata olives or ripe olives (optional)
1/2 cup thinly sliced red onion (optional)
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cups tomatoes chopped
6 slices hard salami cut into thin strips
1 can quartered artichoke hearts (drained)
3 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano
8 or more slices provolone cheese cut into thin strips
1. Cook rotini according to package directions. Rinse with cold water. Drain.
2. In large bowl combine all ingredients except rotini and cheese - toss gently to coat.
3. Add cooked rotini and cheese, toss gently to coat.
4. Cover, refrigerate for four hours to blend flavors (this is optional, I think it tastes fine even if you don't do this step)
Feel free to add or take out whatever you want. I usually add additional herbs and other veggies too. Hope you enjoy!
(Calories approx. 250 per serving)