This is a print preview of "Antipasto Pasta Salad" recipe.

Antipasto Pasta Salad Recipe
by Brett Ede

Antipasto Pasta Salad
Rating: 5/5
Avg. 5/5 1 vote
Prep time: Australia Australia
Cook time: Servings: 4 servings

Ingredients

  • 400 gm corkscrew or similar pasta
  • sea salt & freshly ground pepper
  • olive oil
  • juice of 1 lemon
  • 1 garlic clove, crushed
  • 2 heaped tbsp grain mustard
  • 2 tbsp sherry or red wine vinegar
  • ½ cup freshly grated parmesan
  • 2 tbsp sour cream
  • ½ punnet cherry tomatoes, quartered
  • ½ cup pitted black olives, halved
  • 3 bocconcini, diced
  • 2-3 pieces roasted red capsicum, diced
  • 4-6 anchovies, chopped
  • 6 slices prosciutto (or any other cured meat), chopped
  • 1 heaped cup torn, fresh basil leaves

Directions

  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.