Sue made this pasta salad and brought some to share last weekend. I made it for the camping trip and we enjoyed it. I would definitely recommend it. It makes a lot, so you'd probably want to halve the recipe unless you have a large group.
Antipasto Pasta Salad -
America's Test KitchenCan add: 1 cup chopped, pitted
kalamata olives or 1 cup jarred artichokes, drained and quartered. Use any curly-shaped pasta for this recipe. Serves 6 to 8 (We think it serves more like 12-14).
8 ounces sliced pepperoni , cut into 1/4-inch strips
8 ounces
soppressata or salami, halved and cut into 1/4-inch strips
10 tablespoons
red wine vinegar6 tablespoons
extra virgin olive oil3 tablespoons
mayonnaise1 jar
pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
4 garlic cloves , minced
1/4 teaspoon
red pepper flakesSalt and pepper
1 pound
fusilli or
campanelle1 pound white mushrooms , quartered
1 cup shredded provolone cheese , aged
12 ounces roasted red peppers , drained, patted dry, and chopped coarse
1 cup chopped fresh basil
1. Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer
sopresatta on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside.
2. Whisk 5 tablespoons vinegar, olive oil, mayonnaise,
pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
3. 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 vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes.
4. 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.
5. 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.