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Pasta Salad

I love pasta salad. It’s so easy to be creative! I often make pasta salad in the summertime to use up leftovers. It’s a delicious way to re-invent last night’s dinner.

However, if I am bringing a pasta salad to a party or a BBQ, I want it to be a little something special. This version of my pasta salad is perfect for a party since it’s ingredients are hors d’oeuvre classics; antipasto! In fact, I should call this an anti-pasta salad. (Boom bada cha!)

In this recipe, I like to use my favorite Italian cheeses, cured meat, roasted and cured vegetables, drizzled generously with a very simple yet flavorful vinaigrette. I hope you try it out for your next summer party- it’ll be a hit!

1 pound gemelli pasta
8 ounces diced mozzarella
8 ounces diced fontina
24 ounce jar diced marinated artichokes
16 ounce jar diced roasted red peppers
1/2 cup diced black olives
8 ounces diced salami
3 cups chopped spinach
1/4 cup diced red onion
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
2 finely minced garlic cloves
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Cook the pasta in a a large pot of heavily salted boiling water according to package instructions. Drain the pasta and rinse under cold water until no longer hot.

In a medium bowl, whisk together the olive oil, white wine vinegar, garlic, 9iItalian seasoning, salt and pepper until thoroughly emulsified. Set aside.

In a large bowl, combine the pasta, cheese, vegetables and meat. Drizzle with the vinaigrette, the toss to combine. Refrigerate overnight and serve!


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