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Recipe to Print-Antipasti Pasta Salad with Tangy Vinaigrette - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Antipasti Pasta Salad with Tangy Vinaigrette - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00