Antipasto Pasta Salad
|Bite size pasta twists/Spirals such as rotelle / fusilli||10 Ounce|
|Raspberry vinaigrette||4 Tablespoon|
|Broccoli flowerets||3 Cup (48 tbs)|
|Pitted ripe olives||1 Cup (16 tbs)|
|Mushrooms||4 Ounce, thinly sliced|
|Quartered cherry tomatoes||1 Cup (16 tbs)|
|Prosciutto/Cooked ham||2 Ounce, cut into thin bite-size strips|
|Shredded asiago cheese/Shredded parmesan cheese||5 Ounce (1 Cup)|
If using fresh artichokes, prepare Cooked Artichoke Hearts and set aside.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (12 to 15 minutes); or cook according to package directions.
Drain, rinse with cold water, and drain well again.
While pasta is cooking, prepare Raspberry Vinaigrette and set aside.
Steam broccoli, covered, on a rack over 1 inch of boiling water until barely tender when pierced (about 5 minutes).
Rinse with cold water and drain well.
In a large bowl, combine pasta, broccoli, artichokes, olives, mushrooms, tomatoes, prosciutto, cheese, and Raspberry Vinaigrette; mix lightly.
If made ahead, cover and refrigerate for up to 8 hours.