Mediterranean Pasta Salad |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 8 |
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A great pasta salad Full of flavor. Great for picnics. Make a double batch to have for the whole weekend. Note: You might want to make a little extra vinaigrette. Not all pasta will soak up the Vinaigrette the same. Ingredients:
1 tablespoon kosher salt |
1 lb tri-colored pasta |
1/2 cup red wine vinegar |
2 -3 teaspoons dijon mustard |
fresh ground pepper |
1 teaspoon kosher salt |
3/4-1 cup extra virgin olive oil |
1/4 cup sun-dried tomato (marinated, julienned) |
1/4 cup fresh basil, julienned |
1/4 cup red onion, thinly sliced and separated |
1/2 cup roasted peppers, sliced into small pieces |
1/2 cup pepperoncini pepper, diced |
1/2 cup black olives, pitted and sliced |
1 cup marinated artichoke, chopped or sliced |
4 ounces prosciutto, pre-diced works great |
1 1/2 teaspoons italian seasoning |
1/2 cup asiago cheese, diced |
2 tablespoons romano cheese, grated |
Directions:
1. 1. Bring a large pot of salted water to a full boil. Add pasta and cook until al dente; drain, rinse immediately with cold water to cool. Drain again and set aside.
2. 2. Vinaigrette: Whisk vinegar, mustard, 1 teaspoon salt, and fresh ground pepper in a small bowl. Whisk in enough oil to make a smooth vinaigrette.
3. 3. Combine sun-dried tomatoes, basil, red onion, pepperoncini, olives, roasted peppers, artichokes, prosciutto, and Italian Seasoning in a large bowl. Mix in pasta.
4. 4. Add vinaigrette to mixture and both cheeses; toss well. Add additional salt and pepper according to your taste.
5. 5. Chill. The longer the better.
6. Note: If making a day ahead of time, I make a little extra Vinaigrette to add if necessary. Pasta usually soaks up the dressing.
7. Enjoy!
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