Antipasto Salad

I love this recipe from Giada’s Everyday Pasta book. She combines antipasto and pasta into one delicious salad, perfect for fall’s upcoming football parties.

Feel free to swap out or change ingredients- the sundried tomatoes can easily become roasted red peppers, salami can become pepperoni, or add Provolone, mozzarella, artichokes - whatever you love!

Here is the recipe, with my changes:

Antipasto Pasta Salad, adapted from Giada de Laurentiis

For the vinaigrette:
¾ cup olive oil
¼ cup red wine vinegar
1 garlic clove
1 tsp Dijon mustard
½ tsp salt
½ tsp pepper

For the Pasta:

1 lb cavatappi, rigatoni, or fusilli pasta
6 slices Genoa salami, cut into strips
6 slices smoked turkey, cut into strips
1 cup arugula
½  cup fresh basil
¼ cup grated Parmesan
½ a bunch of asparagus (about 10 spears), chopped in thirds
¼ cup tbsp sundried tomatoes (I prefer the ones packed in oil)
¼ cup kalamata olives

Combine all dressing ingredients in a blender. I don’t like raw garlic, so I sautéed mine in the oil, removed it, and just whisked everything together with the flavored oil.

Bring a large pot of water to a boil. Generously salt water and add pasta. Cook according to package directions, about 8-10 minutes. Two minutes before the pasta is done, add the asparagus. Drain, and rinse both under cold water.

Combine all ingredients in a bowl and toss with dressing. Serve at room temperature.  This can be made a few hours ahead and refrigerated. Bring to room temperature before serving.

For an attractive presentation, I mixed my pasta with half the dressing, and arranged each ingredient in a stripe on top of the pasta, Cobb salad style.  I sprinkled the Parmesan cheese and poured remaining dressing over that.