• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Antipasto Pasta Salad Recipe

  • 4servings
  • 5minutes
  • 337calories

Add to MenuAdd to Calendar

Source: cookeatshare.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, C
MineralsCopper, Natrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400 gm corkscrew or similar pasta

  2. sea salt & freshly ground pepper

  3. olive oil

  4. juice of 1 lemon

  5. 1 garlic clove, crushed

  6. 2 heaped tbsp grain mustard

  7. 2 tbsp sherry or red wine vinegar

  8. 1/2 cup freshly grated parmesan

  9. 2 tbsp sour cream

  10. 1/2 punnet cherry tomatoes, quartered

  11. 1/2 cup pitted black olives , halved

  12. 3 bocconcini, diced

  13. 2-3 pieces roasted red capsicum , diced

  14. 4-6 anchovies , chopped

  15. 6 slices prosciutto (or any other cured meat), chopped

  16. 1 heaped cup torn, fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Cook the pasta in a pot of lightly salted, boiling water until al dente. Drain well, toss with a little oil and set aside.

  2. To make the dressing, whisk the lemon juice with the garlic, mustard, vinegar and ground pepper until well combined. Then add about ½ cup oil, little by little, continually whisking.

  3. # Add the parmesan and sour cream. Whisk well and taste for seasoning.

  4. Then gently toss the cherry tomatoes, olives, bocconcini, roasted capsicum, anchovies, prosciutto and basil with the pasta and a generous amount of dressing.

  5. Serve the salad in individual bowls with extra dressing sprinkled on top.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback