Summer may be winding down, but there’s still time left to get that last minute trip to the lake in. Whether you’re heading off to your family cottage, or lucky enough to be a guest at someone else’s, you’ll want to pack enough delicious food to share. When traveling a few hours or so with a cooler, some foods hold up better than others. Our Antipasto Pasta Salad is ideal for potlucks and picnics, since it holds up well in the heat and tastes best when made a day or two ahead. It’s also quick to throw together, so you can spend more time outdoors with family and less time in the kitchen. This recipe can also easily be doubled, or even tripled, to feed a crowd.
Antipasto Pasta Salad
Prep Time: 10 minutes
Cooking Time: 10 minutes
Ingredients – Salad:
• 1 375 g package of dry rotini noodles
• 1/2 lb salami, cubed
• 1/2 red onion, thinly sliced
• 255 g cherry tomatos, halved
• 200 g bocconcini, drained
• 375 ml pepperocini, drained and sliced
• 375 ml stuffed manzanilla olives, drained and sliced in half
• 375 ml sliced kalamata olives, drained
• 2 english cucumbers, sliced
• 2 cups arugula
Ingredients – Dressing:
• 2 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup Canola with Olive oil blend
• Juice from 1 lemon
• 1 tbs fresh grated parmesan cheese
• 1/4 cup fresh oregano leaves, minced
• 1 tsp sea salt
• 1 tsp fresh ground pepper
• 1/2 tsp red pepper flakes
1. Boil pasta according package, choosing the al dente instructions. Drain well, and set aside in a large salad bowl to cool.
2. Combine dressing ingredients in a medium sized bowl, gently wisking to combine. Adjust salt, pepper, and red pepper flakes to taste.
3. Once noodles are cooled down to room temperature, toss with all salad ingredients except arugula.
4. Slowly pour dressing over salad. Toss to coat, cover bowl, and refrigerate at least 2 hours before serving.
5. Remove cover from bowl and toss in arugula before serving.