Tuesday, October 2, 2012

Antipasto Pasta Salad

The absolute BEST pasta salad in the world (at least of the ones I've tried)!

1 1/2 T. capers, drained
2 t. anchovy paste
2 t. minced garlic
1/4 c. red wine vinegar
1 t. dried oregano
6 T. extra-virgin olive oil
Salt and pepper to taste

Puree all ingredients in a food processor except for oil.  Slowly drizzle in oil and blend until emulsified.

12 oz. tri-color rotini pasta, cooked and drained
2 c. seeded and half-moon sliced cucumbers
1 c. halved grape or cherry tomatoes
1 c. diced smoked mozzarella or gouda
1 c. diced hard salami
1 c. thinly sliced red onion
3/4 c. pitted and chopped kalamata olives
1/2 c. sliced roasted red peppers
1/2 c. marinated artichoke hearts, quartered

Combine all salad ingredients.  Toss with vinaigrette to coat.  Refrigerate salad overnight for best flavor.  (Note: I usually serve it immediately and then have leftovers for lunch the rest of the week.  The flavor does get better as it sits overnight.)

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