Antipasto Pasta Salad

Ingredients

VINAIGRETTE

• 1 1/2 tablespoons capers, drained
• 2 teaspoons anchovy paste
• 2 teaspoons minced garlic
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 6 tablespoons extra-virgin olive oil
• Salt and pepper to taste

SALAD

• 8 ounces tricolor rotini pasta
• 2 cups seeded sliced cucumbers, half moon
• 1 cup grape or cherry tomatoes, halved
• 1 cup smoked mozzarella, diced
• 1 cup Italian salami, diced
• 1 cup sweet onion, thinly sliced
• 3/4 cup kalamata olives, pitted and sliced
• 1/2 cup pepperoncini, rinsed and stemmed
• 1/2 cup roasted red peppers, sliced
• 1/2 cup marinated artichoke hearts, quartered
• 2 tablespoons capers, drained

Instructions

1. Cook pasta in a large pot of boiling water, according to package directions. Drain pasta, rinse with cold water, and set aside.

FOR THE VINAIGRETTE

1. Puree capers, anchovy paste, and garlic in a food processor. Add vinegar and oregano; pulse to combine. Slowly drizzle in olive oil and blend until emulsified. Season vinaigrette with salt and pepper.

FOR THE SALAD

1. Mix together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted red peppers, artichoke hearts, and 2 tablespoons capers. Toss the salad with vinaigrette.
2. Refrigerate salad overnight; just before serving adjust the seasonings.

Notes

This is fabulous for a picnic or a tailgate!

By KathyMillerTime
Adapted from Cuisine At Home