Antipasto Pasta Salad

Name: Antipasto Pasta Salad
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 8 ounces, sliced pepperoni, cut into 1/4-inch strips; 8 ounces, soppresatta or salami, halved and cut into 1/4-inch strips; 10 tablespoons, red wine vinegar; 6 tablespoons, extra virgin olive oil; 3 tablespoons, mayonnaise; 1 jar, pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse; 4 , garlic cloves, minced; 1/4 teaspoon, red pepper flakes; , Salt and pepper; 1 pound, fusilli or campanelle; 1 pound, white mushrooms, quartered; 1 cup, shredded provolone cheese, aged; 12 ounces, roasted red peppers, drained, patted dry, and chopped coarse; 1 cup, chopped fresh basil

46 comments

Appears in Cook's Country June/July 2007, America's Test Kitchen TV

We love the traditional antipasto platter served at Italian restaurants, chock-full of cured meats, cheese, and pickled vegetables. It's a full-flavored and satisfying dish-and something that we thought would translate well to a hearty pasta salad.

SERVES6 to 8

TIME1 hour, plus 30 minutes chilling

has video

WHY THIS RECIPE WORKS

We love the traditional antipasto platter served at Italian restaurants, chock-full of cured meats, cheese, and pickled vegetables. It’s a full-flavored and satisfying dish—and something that we thought would translate well to a hearty past...

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