Antipasto Pasta Salad with Herby Parmesan Vinaigrette.
Grab your favorite pasta, whisk up an herby parmesan vinaigrette, toss with hot pasta, roasted peppers, artichokes, tomatoes, spicy salami, and fresh mozzarella…and done. So full of flavor and color, and could not be easier to pull off.
Foto: Half Baked Harvest
Ingredients
- 1 pound short cut pasta
- 1/3 cup extra virgin olive oil
- 1/4 cup champagne or red wine vinegar
- 1 small shallot, grated
- 1 tablespoon fresh thyme leaves
- zest of 1 lemon
- 1/4 cup grated parmesan cheese
- 2 tablespoons toasted pine nuts, finely chopped ((optional))
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 2 cups fresh basil leaves, roughly chopped
- 2 roasted red bell peppers, sliced
- 1 jar (14 ounce) marinated artichoke hearts, drained
- 1/2 cup oil packed sun-dried tomatoes oil, drained and chopped
- 4 ounces spicy salami, thinly sliced
- 8 ounces fresh mozzarella or buffalo mozzarella, torn
- 1 -2 cups baby arugula
Steps
-
1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.2. Meanwhile, to a large serving bowl, add olive oil, vinegar, the shallot, thyme, lemon zest, parmesan, pine nuts (if using), and a pinch each of crushed red pepper flakes, salt, and pepper. Add half the basil and the hot pasta and toss vigorously to combine. 3. Add the bell peppers, artichokes, sun-dried tomatoes, salami, mozzarella, and half the arugula, tossing to combine. At this point, the salad can be served warm (my preference) or cooled and kept in the fridge for up to 2-3 days. 4. To serve, bring the pasta to room temp. Top with the remaining arugula and basil. Season with freshly cracked pepper and salt. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| short cut pasta | 1 pound | - | - |
| extra virgin olive oil | 0.3333333333333333 cup | - | - |
| champagne or red wine vinegar | 0.25 cup | - | - |
| small shallot | 1 | - | - |
| fresh thyme leaves | 1 tablespoon | - | - |
| zest of 1 lemon | 1 l | - | - |
| grated parmesan cheese | 0.25 cup | - | - |
| toasted pine nuts | 2 tablespoons | - | - |
| pinch crushed red pepper flakes | 1 | - | - |
| kosher salt and black pepper | - | - | - |
| fresh basil leaves | 2 cups | - | - |
| roasted red bell peppers | 2 | - | - |
| jar | 1 | - | - |
| oil packed sun-dried tomatoes oil | 0.5 cup | Rp 12.000/kg | Rp 1.422 |
| spicy salami | 4 ounces | Rp 5.000/ikat | Rp 100.000 |
| fresh mozzarella or buffalo mozzarella | 8 ounces | - | - |
| -2 cups baby arugula | 1 | Rp 16.000/kg | Rp 1.600 |
*Estimated market prices, may vary by region
Loading comments...