Antipasto Pasta Salad

It's this time of year when we all look forward to BBQ, picnics and outdoor potlucks with friends! Bring this salad to your next get-together and watch people come back for seconds and thirds! Trust me, even those who supposedly hate anchovies and capers (which are “hidden” in the dressing) will enjoy the bright, tangy taste of this dish.

If possible, make and dress this pasta salad a day ahead: allowing it to marinate overnight creates the strongest and best flavor.

 

Makes 12-16 servings

For the salad:

• 8 oz. dry tri-color rotini pasta = 225 g de rotini “3 couleurs” ou autres pâtes pour salade
• 1 seeded and half-moon sliced cucumber ( about 2 cups) = 1 concombre, épépiné et coupé en demi-lunes
• 6 oz. halved grape tomatoes (about 1 cup) = 170 g de tomates cerises, coupées en deux
• 6 oz. halved ciliegine (fresh small mozzarella balls) (about 1 cup) = 170 gr de ciliegine (petites boules de mozarella fraiche), coupées en deux
• 4 oz. Genoa salami, diced (about 1 cup) = 115 g de salami italien, coupé en morceaux
• ½ to 1 red onion, thinly sliced (about 1 cup) = ½ à 1 oignon rouge, coupé en fines lamelles
• 3 oz. pitted kalamata olives,chopped (about ¾ cup) = 85 g d'olives kalamata dénoyautées, coupées en quatre
• 2 oz. pickled pepperoncini, rinsed and stemmed (about ½ cup) = 55 g de pepperoncini (petits piments italiens vert clair, conservés en bocal dans du vinaigre), rinsés et tiges coupées
• 3 oz. roasted red peppers, sliced (about ½ cup) = 85 g de poivrons rouges rotis, coupés en lamelles
• 3 oz. marinated artichoke hearts or crowns, quartered (about ½ cup) = 85 g de coeurs d'artichauts marinés, coupés en quatre.

For the vinaigrette:

• 1 ½ tablespoons capers, drained = 1 ½ cuillère à soupe de câpres
• 1 to 2 teaspoons anchovy paste = 1 à 2 cuillères à café de pâte d'anchois ou pissalat
• 2 teaspoons minced garlic = 2 cuillères à café d'ail émincé
• ¼ cup red wine vinegar = 60 ml de vinaigre de vin rouge
• 1 teaspoon dried oregano = 1 cuillère à café d'origan
• 6 tablespoons extra virgin olive oil = 6 cuillères à soupe d'huile d'olive
• Freshly ground black pepper, to taste = poivre noir moulu

Cook pasta in boiling water until al dente (about 8 minutes). Drain, rinse with cold water and set aside.

In food processor, pulse capers, anchovy paste and garlic. Add vinegar and oregano and pulse to combine. With processor on, slowly drizzle olive oil through the chute. Blend until emulsified. Season with black pepper – I think the capers and anchovy paste provide enough natural saltiness, but feel free to season with additional sea salt if you wish.

Assemble the salad by mixing together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted peppers and artichoke hearts in a large serving bowl. Pour vinaigrette on top and toss to coat.

Refrigerate overnight (or for at least 4 hours). Adjust seasonings (salt & pepper) and add a splash of red wine vinegar before serving. Enjoy!