Prep Time 10min Cook Time 10min
Just because it's "antipasto" doesn't mean it can't have pasta. This quick and easy take on the classic Italian opening course includes rotini pasta atop the traditional ingredients: salami, red peppers, mozzarella, artichokes and black olives.
by Anne Coleman
What you'll need
- 1 pound rotini pasta cooked according to package directions until al dente
- 8 ounces fresh mozzarella cut into 1/2-inch cubes or 8 ounces small bocconcini
- 8 ounces hard salami cut into 1/2-inch cubes
- 1 cup grape tomatoes cut into quarters
- 1/2 cup jarred roasted red peppers diced
- 1 jar marinated artichoke heart quarters - cut up and marinade reserved
- 1 cup black olives, halved
- 2 Tablespoons each fresh basil and Italian flat leaf parsley, chopped
Notes:
Yields 6-8 servings
How to make it
- Place all ingredients except pasta, artichoke heart marinade and herbs into a large bowl. Stir to combine.
- Put hot pasta on top of all ingredients and add marinade and herbs. Toss well to blend.
- Serve hot.
