ANTIPASTO PASTA SALAD
Ingredients
The Salad:
1 pound rotini pasta (or your favorite shape), cooked al dente to package directions in salted water
10 ounces baby mozzarella balls
8 ounces deli ham, cut into thin 2-3” strips
4 ounces genoa salami, cut into thin 2-3” strips
1 large red bell pepper, chopped
1 pint grape or cherry tomatoes, cut in half
1 English cucumber, chopped (about 2 cups)
1, 16 ounce jar mild banana peppers, drained with ⅓ cup juice reserved
1, 6 ounce jar Kalamata olives, drained
1, 14 ounce can artichoke hearts, drained and chopped
1 ½ cups shaved parmesan
¼ cup flat leaf parsley, chopped
¼ cup fresh basil leaves, chopped
The Dressing:
¾ cup olive oil
⅓ cup balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons grainy mustard
2 tablespoons honey
1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend
½ teaspoon salt
½ teaspoon black pepper
Instructions
Combine all of the salad ingredients in a very large bowl and toss, toss, toss.
Combine all of the dressing ingredients along with the reserved banana pepper juice in a jar and shake until well blended and emulsified.
Pour the dressing over the salad and toss, toss, toss until everything is well coated. Refrigerate and serve cold. Flavors get even better if you make it a day in advance. Mangia!!
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