Antipasto Pasta Salad


Looking for a great meal you can prepare ahead of time and serve the first night on the trail?  This Antipasto Pasta Salad is sure to be a hit with everybody in your group.

Ingredients:
  • 8 ounces sliced pepperoni 
  • 8 ounces salami 
  • 10 tablespoons red wine vinegar 
  • 6 tablespoons olive oil 
  • 3 tablespoons mayonnaise 
  • 1-12 ounce jar pepperoncini with 2 tablespoons juice reserved, drained, stemmed, and chopped coarse 
  • 4 garlic cloves, minced 
  • ¼ teaspoon red pepper flakes 
  • Salt and pepper 
  • 1 pound penne or campanelle pasta 
  • 1 pound white mushrooms, quartered 
  • 1 cup shredded provolone cheese 
  • 12 ounces roasted red peppers, drained, patted dry, and chopped coarse 
  • 1 cup chopped fresh basil 
Serves 6-8


Cooking Instructions:
In order to remove the excess fat from the pepperoni and salami, place one paper towel on a microwave-safe plate. Arrange pepperoni in a single layer on towel, cover with another layer of paper towel , and layer with salami. Cover with one more paper towel then microwave on highest power for one minute. Allow to cool slightly then cut pepperoni and salami into ¼ inch strips. Set meat aside.

Whisk 5 tablespoons vinegar, oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, ½ teaspoon salt, ½ teaspoon pepper in a medium bowl.

In a large pot bring 5 quarts of water to a boil. Season with 1 tablespoons of salt and add pasta. Cook until al dente. Drain pasta, return to pot, and toss with ½ cup of dressing and remaining vinegar. Spread dressed pasta across rimmed baking sheets and refrigerate until chilled, about 45 minutes.

Meanwhile, bring remaining dressing to a simmer in a large skillet over medium high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to a large bowl and cool.

Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper.