Antipasto Pasta Salad, from Cook's Country Recipe - (4.2/5)

Name: Antipasto Pasta Salad, from Cook's Country Recipe - (4.2/5)
Ingredients: 8 ounces sliced pepperoni , cut into 1/4-inch strips; 8 ounces soppressata or salami, halved and cut into 1/4-inch strips; 10 tablespoons red wine vinegar, divided; 6 tablespoons extra virgin olive oil; 3 tablespoons mayonnaise; 1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse; 4 garlic cloves , minced; 1/4 teaspoon red pepper flakes; Salt and pepper; 1 pound fusilli or campanelle; 1 pound white mushrooms , quartered; 1 cup shredded provolone cheese , aged; 12 ounces roasted red peppers , drained, patted dry, and chopped coarse; 1 cup chopped fresh basil; Cook's Country also liked the addition of 1 cup chopped, pitted kalamata olives or 1 cup jarred artichokes, drained and quartered. Use any curly-shaped pasta for this recipe.

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The parent TV Show (America's Test Kitchen) to the Cook's Country Magazine, featured the making of this salad. I might not have made it, had I not been so intrigued by...

Keywords

Antipasto Pasta Salad
from Cook's Country
recipe
antipasto
Shaped Pasta
lunch
Pasta and Noodle
Courses
Main Ingredients
meal
appetizer

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Ingredients

8 ounces sliced pepperoni , cut into 1/4-inch strips
8 ounces soppressata or salami, halved and cut into 1/4-inch strips
10 tablespoons red wine vinegar, divided
6 tablespoons extra virgin olive oil
3 tablespoons mayonnaise
1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
4 garlic cloves , minced
1/4 teaspoon red pepper flakes
Salt and pepper
1 pound fusilli or campanelle
1 pound white mushrooms , quartered
1 cup shredded provolone cheese , aged
12 ounces roasted red peppers , drained, patted dry, and chopped coarse
1 cup chopped fresh basil
Cook's Country also liked the addition of 1 cup chopped, pitted kalamata olives or 1 cup jarred artichokes, drained and quartered. Use any curly-shaped pasta for this recipe.