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Antipasto pasta salad

14

  • Prep Time10 mins
  • Total Time10 mins
  • Makes6 cups (1.5 L)
*PLUS Cooking time: 8 minutes, Refrigeration Time: 60 minutes
Antipasto pasta salad

Andreas Trauttmansdorff

Ingredients

  • 1/2 500-g pkg penne or fusilli pasta

  • 5 large marinated artichoke hearts, drained

  • 4 oil-packed sun-dried tomatoes

  • 2 roasted red peppers

  • 2 green onions

  • 2 slices prosciutto

  • 1/2 cup mixed black and green olives

  • 1/3 cup Italian salad dressing

  • 1/3 cup freshly grated parmesan

  • 1/2 tsp dried rosemary

  • 1/2 tsp dried oregano leaves

Instructions

  • Bring a large saucepan of water to a boil over high heat. Add pasta and cook until al dente, 8 to 10 minutes. Meanwhile, coarsely chop artichokes. Thinly slice tomatoes. Cut peppers into small pieces. Thinly slice onions and prosciutto. Pit olives, then cut in half. Place all in a large bowl.

  • Drain pasta and add to vegetable mixture. Drizzle with dressing and sprinkle with Parmesan, rosemary and oregano. Stir to evenly mix. Taste and add more dressing, if you wish.

  • Cover and refrigerate at least 1 hour or overnight. Flavour improves with sitting. Salad will keep well, covered and refrigerated, up to 2 days. The pasta soaks up dressing so you'll need to stir in a little more before serving.


Nutrition (per serving)

Calories 305, Protein 9.2g, Carbohydrates 38.5g, Fat 13.3g, Fibre 4.3g, Sodium 671mg.


Wine Pairings

Antipasto pasta salad

Michel Torino Cuma Organic Torrontes (Argentina, $14) Torrontes is an up-and-coming grape, rightly famous for its heady floral perfume. This organic offering is almond-scented, refreshing and substantial.http://www.bcliquorstores.com (Available, BC, AB, MB, NL, SK)

Stock up on goodies from the supermarket deli cart for fast fixings for this pasta salad. Dress it with a splash of Italian salad dressing and freshly grated Parmesan.

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