A simple and delicious recipe for antipasto (Latin for “before the meal”, as opposed to the colloquial deviation, antipasta), a great idea for a summertime salad, side, or snack!
Mediterranean Antipasto
Ingredients
- 12 ozs tri-color rotini
- 1 pt cherry tomatoes, halved
- 1½ Cs cucumber, diced
- 1½ Cs broccoli florets, tiny chopped
- 1 C yellow bell pepper, chopped
- 1 C olives, sliced
- ¾ C baby carrots, thinly sliced
- ¼ C red onion, chopped
- 3 ozs pepperoni, thinly sliced (optional)
- ½ C parmesan cheese, finely shredded
- 1½ Cs Italian salad dressing
Instructions
-
Bring a large pot of water to a boil, boil the pasta just to al dente (about 7 to 8 minutes, longer if higher altitude), drain, then rinse under cold water to cease the cooking process.
-
While the pasta is cooking, you can chop up all the vegetables.
-
Drain the noodles, then combine all the veggies, pepperoni, and parmesan cheese into a large mixing bowl. Pour in the dressing and toss to evenly coat.
-
Refrigerate over-night and serve cold.
0 comments on “Mediterranean Antipasto” Add yours →