Antipasto Pasta Salad Ingredients • 1/2 (500 g) pkg penne or fusilli • 5 large marinated artichoke hearts, drained • 4 sun-dried

tomatoes, packed in oil • 2 roasted red peppers • 2 green onions • 2 slices prosciutto (optional) • 1/2 cup (125 mL) mixed black and green olives • 1/3 cup (75 mL) Italian salad dressing • 1/3 cup (75 mL) freshly grated Parmesan • 1/2 tsp (2 mL) each dried rosemary and oregano leaves

Instructions • Bring a large saucepan of water to a boil over high heat. Add pasta and cook until al dente, 8 to 10 minutes. Meanwhile, coarsely chop artichokes. Thinly slice tomatoes. Cut peppers into small pieces. Thinly slice onions and prosciutto. Pit olives, then cut in half. Place all in a large bowl. • Drain pasta and add to vegetable mixture. Drizzle with dressing and sprinkle with Parmesan, rosemary and oregano. Stir to evenly mix. Taste and add more dressing, if you wish. • Cover and refrigerate at least 1 hour or overnight. Flavour improves with sitting. Salad will keep well, covered and refrigerated, up to 2 days. The pasta soaks up dressing so you’ll need to stir in a little more before serving.

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