Antipasto Pasta Salad

I make no apologies about the fact that I love Rachael Ray. I have learned so much about cooking from watching her show 30 Minute Meals. One thing that I picked up from her is that it’s ok to play around with ingredients. You aren’t tied to a recipe; mix it up!

I found this recipe in the June 2012 issue of Everyday with Rachael Ray. I adapted it to suit my own tastes and preferences. Her ingredient list included bowtie pasta, salami and bocconcini cheese. You will see that mine is a bit different.

The original recipe was just called Antipasto Pasta. But to me, it’s definitely a salad. The original also recommended serving it warm or cold. I preferred mine cold after it had set overnight. It gave the flavors more time to blend together.

Anitpasto Pasta Salad

12 oz cooked, cooled pasta. I used Ronzini Garden Delight Radiatore

12 oz jar marinated artichoke hearts

3 roasted red peppers, thinly sliced I used jarred roasted red peppers

4 oz turkey pepperoni slices I cut each slice in half

8 oz mozzarella cheese cut into cubes

1/3 cup pitted kalamato olives, halved

In large bowl, toss pasta and artichoke hearts (plus liquid from jar) with remaining ingredients. Season with salt and pepper. (Remember, the olives and pepperoni are already pretty salty. I also added some chopped basil and parsley from my herb garden.) Serve warm or cold. 6 servings

Advertisements