
only MY kids managed to fall in!

JP and I decided to use my colorful pasta in an antipasto salad yesterday. We ended up combining several recipes and adding our own touches. White pasta probably would have shown up better with all of the antipasto, but it was delicious regardless.

Messy Antipasto Salad
Then add 1/2 cup of each of the following:
Add to mixture:
serves 8-ish
Put in a large bowl approximately 1 1/2 cups of each of the following:
-fresh mozzarella, cubed
-pepperoni, cubed
-artichoke hearts, quartered
-cherry tomatoes, halved
-calamata olives, pitted and halved
Then add 1/2 cup of each of the following:
-red onions, chopped
-roasted red peppers, chopped coarsely
-pepperoncini peppers, stemmed and chopped coarsely
Add to mixture:
1 lb. pasta, cooked and cooled
For the dressing, whisk together until well blended:
-3/4 c olive oil
-2 T balsamic vinegar
-2 T red wine vinegar
-2 cloves of garlic, pressed or finely minced
-2 T fresh basil, chopped
-1 t fresh oregano, chopped
-1/2 t salt
-1/2 t black pepper
-2 T grated Parmesan
Toss gently with dressing, and allow to marinate in refrigerator for 1 hour prior to serving.























