Anti Pasto Salad
3 c. uncooked rotini (corkscrew) or penne pasta
1 (6 oz.) package sliced turkey or regular pepperoni, cut into quarters
1/3 lb. thick-sliced hard salami, cubed
1 pint grape or cherry tomatoes, halved
1 c. green olives, halved
1/2 of a medium red or Vidalia onion, finely chopped
1 red, yellow, or orange sweet bell pepper, chopped
1 (1 lb.) block mozzarella cheese, cubed
1 c. marinated artichoke hearts
1/3 c. red wine vinegar
1/2 c. extra-virgin olive oil
2 T. granulated sugar
1 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
1/4 tsp. Italian seasoning
Cook pasta in boiling salted water, according to package directions. Drain. Rinse under cold water, and drain thoroughly.
Combine the quartered pepperoni slices, cubed salami, cubed mozzarella cheese, halved tomatoes, chopped onion, chopped bell pepper, halved olives, and artichoke hearts in a large bowl. Add the cooked pasta and stir to combine.
In a separate small bowl, whisk together the red wine vinegar and granulated sugar until the sugar is dissolved. Add the olive oil, salt, pepper, oregano, basil, and Italian seasoning and whisk to combine. Pour the dressing over the pasta mixture; toss to coat.
Serve immediately, or cover and refrigerate until ready to serve.
Note: This recipe makes a big salad – cut the recipe in 1/2 if you don’t want to make a lot.
Recipe courtesy thekitchenismyplayground,com