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Recipe: Antipasto Pasta Salad
Similar Categories: Antipasto, Pasta, Salad
Salad:
5 c Cold cooked pasta twists cooked in water with about
2 Jars artichoke hearts Packed in oil; quartered
1 c Pitted ripe olives (small size)
1/4 lb Fresh mushrooms, sliced
1 c Cherry tomatoes, quartered
1/8 lb Prosciutto or cooked ham cut in thin strips
1 c (1/4 lb) shredded asiago or Parmesan cheese
Dressing:
1/2 c Raspberry or Red Wine Vinegar
2/3 c Olive oil (or less)
1 1/2 ts Dried basil
2 Cloves garlic; minced
1/4 ts Black pepper
Mix all salad ingredients; stir in the dressing. This recipe
originally called for 1 tablespoon seasoned salt - that seems like too
much to me, my suggestion would be to add seasoned salt to taste after
tossing the salad with the dressing. Can be served immediately, but
best served the following day when everything has had a chance to
marinate.
5 c Cold cooked pasta twists cooked in water with about
2 Jars artichoke hearts Packed in oil; quartered
1 c Pitted ripe olives (small size)
1/4 lb Fresh mushrooms, sliced
1 c Cherry tomatoes, quartered
1/8 lb Prosciutto or cooked ham cut in thin strips
1 c (1/4 lb) shredded asiago or Parmesan cheese
Dressing:
1/2 c Raspberry or Red Wine Vinegar
2/3 c Olive oil (or less)
1 1/2 ts Dried basil
2 Cloves garlic; minced
1/4 ts Black pepper
Mix all salad ingredients; stir in the dressing. This recipe
originally called for 1 tablespoon seasoned salt - that seems like too
much to me, my suggestion would be to add seasoned salt to taste after
tossing the salad with the dressing. Can be served immediately, but
best served the following day when everything has had a chance to
marinate.
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