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Recipe Thursday-Antipasto Pasta Salad

Posted on September 19th, 2013 | Posted in Salad

This recipe adapted from America’s Test Kitchen hit the nail on the head with their Antipasto Pasta Salad recipe. They did a wonderful job translating a traditional antipasto platter chock-full of cured meats, cheese and pickled vegetables into a hearty Antipasto Pasta Salad. I made this pasta salad a day ahead and served it at an Italian themed picnic! Mangiamo!

Antipasto Pasta Salad

Antipasto Pasta Salad

Yield: 6 to 8 Servings
4 ounces sliced, sopressata, cut into 1/2-inch squares (KLR030-3)
4 ounces sliced, prosciutto, cut int 1/2-inch squares (110050)
4 ounces sliced, sweet dry capocollo, cut into 1/2-inch squares (KLR541-1)
10 tablespoons red wine vinegar (991951)
6 tablespoons extra virgin olive oil (992059)
3 tablespoons mayonnaise (992154)
12 ounces pepperoncini, drained, (2 tablespoons juice reserved), stemmed and chipped coarse (990161)
4 garlic cloves, minced (03016)
1/4 teaspoon crushed red pepper flakes (CQP101)
salt and pepper (991861/CQP071)
1 pound fusilli (991591)
1 pound white mushrooms, quartered (05315)
1 cup shredded, aged, provolone cheese (CWIT395)
12 ounces roasted red peppers, drained, patted dry and chopped coarse (990154)
1 cup fresh basil, chopped (04973)

Optional additions-1 cup chopped, pitted kalamata olives (990403) or 1 cup artichoke hearts, drained and quartered (990150).

Place one paper towel on microwave-safe plate. Arrange sopressata in single layer on paper towel. Cover with another paper towel and layer prosciutto on towel. Cover with another paper towel and layer capocollo on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside.

Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, crushed red pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper in medium bowl.

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot and toss with 1/2 cup dressing and remaining 5 tablespoons vinegar. Adjust seasonings, spread dressed pasta on rimmed pasta sheet and refrigerate until chilled, about 30 minutes.

Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool.

Add meat, provolone, roasted red peppers, chopped pepperoncini, basil and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.

Recipe adapted from America’s Test Kitchen

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