Antipasto Pasta Salad Recipe

By Frank P. MelodiaPublished: Jun 10, 2011

Yields:

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Cal/Serv:

570

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Sweet and tender sundried tomatoes, crisp veggies, and salty proscuitto compliment each other perfectly in this classic recipe for an antipasto-inspired pasta salad.

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Ingredients

1/2 lb. farfalle pasta
8 sun-dried tomato halves (not marinated)
cup Balsamic Vinaigrette
1 fresh mozzarella ball
1 pt. mixed cherry tomatoes
1 bulb fresh fennel
2 cups baby arugula
1/2 cup small fresh basil leaves
1/4 cup snipped fresh chives
12 pitted Kalamata olives
1/4 tsp. Freshly ground black pepper
3 oz. sliced prosciutto

Directions

1. Step 1Bring a large pot of salted water to a boil over high heat. Add pasta; cook until tender but still firm to the bite, stirring occasionally. One minute before the pasta is cooked, add sun-dried tomatoes, to plump and soften.
2. Step 2Drain pasta and tomatoes in a colander and transfer to a serving bowl. Add vinaigrette and the remaining salad ingredients, except for prosciutto, and toss together until evenly dressed. Divide salad onto four plates and top with prosciutto strips.
3. Step 3To turn this salad into a panzanella salad: Swap the pasta for Italian bread slices that have been brushed with olive oil, grilled, and cubed. Swap the sun-dried tomatoes and fennel for grilled zucchini and bell pepper slices. Swap the balsamic vinaigrette for Mustard-Herb Vinaigrette.
4. Step 4To turn this salad into a summer grain salad: Swap the pasta for cooked farro, long-grain rice, or Israeli couscous. Swap the sun-dried tomatoes for chopped grilled asparagus and yellow bell peppers. Swap the balsamic vinaigrette for Citrus Vinaigrette.