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:
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.
- 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
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.
