Blogs

[#1]

Foodies, can you believe it's December?  It's that time of year to really impress your guests with something colorful. Try my delicious Antipasti Chopped Salad! This recipe is an easy and tasty way to please your company.  

 

Antipasti Chopped Salad

Serves 6–8

Tip: After draining the pasta, be sure not to rinse! The starch will help the dressing cling to the rotini.

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

1 lb rotini pasta, cooked and cooled

1 bottle store-bought Italian dressing, divided

1/2 cup marinated sundried tomatoes, chopped

1/4 tsp dried oregano

1 clove garlic, minced

1/2 cup Kalamata olives, chopped

2 pepperoncino peppers, chopped

2 Tbsp pasta water, reserved from cooked pasta

1 cup canned chickpeas, rinsed and drained

1 cup salami, sliced 1/4" thick and diced

1 cup sharp provolone cheese, sliced 1/4" thick and diced

1/2 cup pecorino cheese, grated

1/2 cup parsley, chopped

2 cups arugula

1 cup cherry tomatoes, sliced in half lengthwise

Preparation:

Cook the pasta according to the manufacturer’s directions. Allow the pasta to cool and reserve 2 Tbsp of the cooking liquid.

In a large mixing bowl, combine all of the ingredients except for the arugula, cherry tomatoes, and 2 Tbsp dressing. Toss to coat and transfer the ingredients to a serving bowl.

In a separate mixing bowl, toss the arugula, cherry tomatoes, and 2 Tbsp dressing.

Top the pasta portion in the serving bowl with the green salad. Serve to your guests.

Enjoy Foodies!

David

Shop the show, here!