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Antipasto Pasta Salad

Italian.Chef's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Pasta
Interest: 
Healthy

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