RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2655
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| Recipe Name: |
Antipasti Pasta Salad with Tangy Vinaigrette |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-08-03
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.66
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
12 Ounce(wt)s pasta, rotini, tricolor
2 Cups cucumber, English sliced and quartered
1 Cup salami, Sopressata diced
1 Cup onion, red thinly sliced
0.75 Cup olives, Kalamata
0.5 Cup pepper, pepperoncini sliced
2 Tablespoons capers drained
1.5 Tablespoons capers drained
0.25 Cup vinegar, red wine
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Directions:
Cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, rinse with cold water and set aside.
Puree capers and garlic for the vinaigrette in a food processor. Add vinegar, Italian seasoning and oregano; pulse to combine. Slowly drizzle in oil and blend until emulsified. Season with pepper.
Mix together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted peppers, artichoke hearts, mushrooms and capers for the salad in a large bowl. Toss with vinaigrette to coat. Refrigerate overnight; just before serving season with salt and pepper. |
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| Nutrition per Serving: |
| Calories: |
178 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.00 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
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