Healthy Recipe, Antipasto Pasta Salad

A box of pasta, a decent variety of pickles and condiments, and some cheese board fixings will carry you far toward dinner on any given night. This recipe is a case in point. This salad is great for toting to a picnic or outdoor concert, and the leftovers will guarantee you delicious ready-made meals from the fridge for days to come. Serves 6-8. RECIPE HERE. – Susan Puckett

Ingredients

·         8 ounces (about 2 heaping cups) penne, rotini, small rigatoni, bowtie, or other short pasta

·         1 (16-ounce) jar imported giardiniera in vinegar

·         4 ounces bottled marinated artichoke hearts

·         4 ounces salami, chopped

·         ½ cup sliced olives

·         ½ cup slivered sun-dried tomatoes packed in oil

·         6 ounces fresh mozzarella, cubed

·         1 or 2 cups sliced radicchio, arugula, or other lettuces (optional)

·         ½ cup torn basil leaves or chopped flat-leaf parsley (optional)

·         ¼ to ½ cup extra-virgin olive oil

·         Kosher salt, freshly ground black pepper, and red pepper flakes to taste

Directions

1.      Bring a large pot of salted water to a boil, add the pasta, and cook according to package directions until al dente. Rinse under cold water, drain well, and transfer to a large serving bowl.

2.      Set a colander over a bowl, drain the vinegar from giardiniera, and reserve the vinegar for later. Cut the vegetables into bite-size pieces.

3.      Drain and quarter the artichoke hearts.

4.      Add the chopped vegetables, artichoke hearts, salami, olives, sun-dried tomatoes, mozzarella cubes, lettuces and/or herbs (if using) to the pasta. Toss with ¼ cup of the olive oil and 1 tablespoon of the vinegar. Season to taste with salt and pepper. Adjust with a little more olive oil or vinegar if desired.

5.      Cover and refrigerate for up to 3 days. Bring to cool room temperature about 30 minutes before serving.

Susan Puckett is an Atlanta-based food writer and cookbook author.