Food for Friday - Week 17 - Antipasto Pasta Salad

Food for Friday - Week 17

Ella has been a big help around here since she arrived on Tuesday.  She found these antique chairs in my dining room and has moved them from room to room. Occasionally she stops to take a rest! These chairs were  originally a Christmas gift to her great-grandmother Ella in 1930 from Santa.  She them redone and gave them to me about 10 years ago.  It's so heart warming to see "Miss Ella"  sitting in "Great-Grammy Ella's" childhood chairs. 

 Ella loves to sweep.  She stays busy in the kitchen with her broom and dustpan....notice the Wolf, Wolf is not far away. She loves Riley the dog...aka "Wolf, Wolf".   I think he loves her too!!  But then we all do!!!

The recipe for this week is a summer favorite of mine.  I have tweeked it over the years to suit my taste. You can tweek it your taste too.  Don't be afraid to add the things you love and take away anything that you don't.  It's a great recipe to make you own.   Here's how I make it:

Antipasto Pasta Salad

Ingredients:

1 lb of Tomato-Spinach Tricolor Pasta
1 cup of Cherub Tomatoes cut in half
1/2 pound of sliced pepperoni cut into strips
1 can large California Black olives, sliced
1 jar of marinated mushrooms and red peppers, roughly chopped
1/2 cup of green onions, sliced including the green parts
1/2 cup shredded parmesean
1/2 cup homemade pesto

Directions:

1. Add the pasta to a large pot of boiling water that has been heavily salted.  Boil according to the package instruction.  I always use dried pasta for this salad.

2. While the pasta is boiling wash and trim the green onions.

3. Dice both the while and green parts to make 1/2 cup

4.  Slice the Cherub tomatoes in half.

5. Slice the can of black olives

6. Roughly chop the marinated mushrooms and pepper.  I use some of the marinade from the jar to mix into the salad as a dressing at the end.  I just do it to taste.

7.  Slice the pepperoni into strips.

8.  Grate the parmesean.

9.  Drain the pasta when it is cooked and rinse with cool water.

10.  Add all of your chopped and sliced veggies, meat, and cheeses to the pasta and toss.

11. I make my own pesto and freeze it so that I can use it year round.  This is one of the containers I freeze which is just the right size for this salad.

12.  Add the pesto and the reserved marinade to the salad.  Use as much or as little as you desire.  If you don't have any marinade use a good quality olive oil.  

13.  I always finish my antipasto pasta salad with a dash of season salt.  It perks up the flavor more than plain salt.  Add a small amount and taste.....stop when you think it is great!!

This is a beautiful salad for a spring picnic, lunch or supper.
I often line a bowl with greens and then put a scoop of this salad on top for a meal.  It is SOOOOO good!! I really hope this becomes one of your summer go to favorite salads.

Antipasto Pasta Salad

Ingredients:

1 lb of Tomato-Spinach Tricolor Pasta
1 cup of Cherub Tomatoes cut in half
1/2 pound of sliced pepperoni cut into strips
1 can large California Black olives, sliced
1 jar of marinated mushrooms and red peppers, roughly chopped
1/2 cup of green onions, sliced including the green parts
1/2 cup shredded parmesean
1/2 cup homemade pesto

Directions:
1. Add the pasta to a large pot of boiling water that has been heavily salted.  Boil according to the package instruction.  I always use dried pasta for this salad.
2. While the pasta is boiling wash and trim the green onions
3. Dice both the while and green parts to make 1/2 cup
4.  Slice the Cherub tomatoes in half.
5. Slice the can of black olives
6. Roughly chop the marinated mushrooms and pepper.  I use some of the marinade from the jar to mix into the salad as a dressing at the end.  I just do it to taste.
7.  Slice the pepperoni into strips.
8.  Grate the parmesean.

9.  Drain the pasta when it is cooked and rinse with cool water.

10.  Add all of your chopped and sliced veggies, meat, and cheeses to the pasta and toss.
11. I make my own pesto and freeze it so that I can use it year round.  This is one of the containers I freeze which is just the right size for this salad.

12.  Add the pesto and the reserved marinade to the salad.  Use as much or as little as you desire.  If you don't have any marinade use a good quality olive oil.  
13.  I always finish my antipasto pasta salad with a dash of season salt.  It perks up the flavor more than plain salt.  Add a small amount and taste.....stop when you think it is great!!



Bon Appetite!!

Happy trails....until we eat again!!

Mtn Mama