ANTIPASTO PASTA SALAD   
  Ingredients :
    2 tablespoons red wine vinegar
    ¼ cup extra virgin olive oil
    1 lb (450 G) fusilli pasta
    5 – 6 marinated artichoke hearts, cut in medium size pieces
    ¾ cup marinated roasted red peppers, cut into thin julienne
    8 oz (250 g) mozzarella cheese, cut into ½ in (1 cm.) cubes
    ¾ cup salami, chopped
    ½ cup olives, pitted and chopped
    ¾ cup loosely packed fresh parsley leaves
    ¼ cup loosely packed fresh cilantro leaves
    Salt
    Pepper

  Preparation:

Whisk red vinegar with olive oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.
 
        6 servings
        Preparation time: 20 minutes
 
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