What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Antipasto Salad! This recipe is for those of you, like me, who choose a zesty salad every time they visit a Deli. In a few simple steps, you can throw this together and let it marinate in your own refrigerator. Make it the night before, or first thing in the morning. By the time you’re ready for the next meal, it’s done. The flavors blend so well when refrigerated, you’ll think it was store-bought instead. Be kind to yourself. Permission granted.
Ingredients for Pasta:
1 cup dry rigatoni
1 Roma tomatoes, quartered
6 slices Italian salami, quartered
2 orange sweet mini-peppers, seeded and sliced
1/3 cup pimento-stuffed olives
4 pepperoncini, whole stemmed
3 basil leaves, chopped
1/4 cup olive oil
1 teaspoon Italian seasoning dry mix
1 tablespoon Parmesan cheese, grated
1 teaspoon balsamic vinegar
Bibb lettuce leaves
Garnish with shaved Parmesan cheese
Cook pasta in a pot of boiling salted water, according to package directions. Drain pasta; rinse with cold water and set aside. Combine pasta, Roma tomatoes, Italian salami, sweet mini peppers, olives, pepperoncini, and basil. Toss to mix. In a measuring bowl, whisk together olive oil, Italian seasoning mix, grated Parmesan cheese, and balsamic vinegar. Drizzle over pasta mixture. Spoon into Bibb lettuce leaves. Garnish with shaved Parmesan cheese.