Antipasto is the term for a selection of meats, cheeses, olives and pickled vegetables served at the start of an Italian meal.
In this pasta salad version, these elements become a delightful tangy medley of flavors and colors.
12 ounce package Tricolor Rotini (spiral) pasta
1/3 cup olive oil
2/3 cup balsamic vinegar (I used Modena Style Balsamic Vinegar)
1/2 teaspoon ground black pepper
1/8 teaspoon salt (I used Pink Himalayan Sea Salt)
1 tablespoon dried basil
1/2 teaspoon dried oregano
1 cup diced cucumber
10 cherry tomatoes, quartered
20 small green olives, pitted and drained
25 small black olives, pitted and drained
7 small pepperoncini peppers, stems removed and cut into thirds
6 ounces marinated artichoke hearts, quartered and drained
1 heart Romaine lettuce, chopped
6 ounces provolone cheese, cut into 1/4 inch cubes
3 ounces thick cut pepperoni slices
3 ounces hard Genoa salami, diced
Make pasta according to instructions on package. Drain well. Add cucumber, tomatoes, olives, artichoke, lettuce, cheese and meats.
In small bowl, measure oil, vinegar, and spices. Whisk thoroughly, or blend on high for 30 seconds.
Pour dressing over pasta mixture and combine well. Let chill for a couple hours or overnight.
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