Can be prepared in 45 minutes or less but requires additional unattended time.ShareShare “Antipasto Pasta Salad” on FacebookShare “Antipasto Pasta Salad” on TwitterShare “Antipasto Pasta Salad” on PinterestShare “Antipasto Pasta Salad” on Google+Email “Antipasto Pasta Salad” YieldServes 8 to 10Ingredients1 pound rotini or fusilli (corkscrew-shaped pastas)2 garlic cloves1 tablespoon Dijon-style mustard1/3 cup red-wine vinegar2 tablespoons balsamic vinegar1 tablespoon water1/2 cup vegetable oil1 ounce (1/2 cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well1/2 pound smoked mozzarella, cut into 1/2-inch cubesa 1-pound can garbanzo beans, drained and rinsed3 1/2 ounces sliced hard salami, cut into julienne strips10 to 20 bottled small peperoncini (pickled Tuscan peppers)1/2 teaspoon dried hot red pepper flakes1 cup loosely packed fresh flat-leafed parsley leaves, mincedPreparation In a kettle of boiling salted water cook the rotini until it is tender and drain it.

Refresh the pasta under cold water and drain it well. In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Roasted Salsa Roja in Three Steps Create a Floral Centerpiece with Real Grass! 5 Delicious Ways to Hack Your Boxed Chocolate Cake Mix Our Best Brunch Recipes Luau BBQ Chicken Foil Packs Make a Party-Ready Margarita Bar Italian Pesto Pasta Salad Cook macaroni according to package directions. Drain and rinse well under cold water; In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of the cheese, and half of the pine nuts.

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BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)With the calorie-filled summer dishes this pasta salad will be a welcome break for your waistline. Plus, it tastes great.buy blood into wine 1 1/2 pounds red and green bell peppers - about 3 large (cut into 1 1/2-inch wide strips)wine gift boxes for shipping 1 1/2 pounds zucchini and yellow summer squash (cut lengthwise into 1/3-inch slices)where can i buy dream line wine 1 medium red onion (cut into 1/4-inch thick rounds)where does the best port wine come from 1 pound whole wheat fusilli 1 garlic clove (peeled and cut into thirds) 1 pound cherry tomatoes (halved)

1/2 cup chopped fresh flat leaf parsley 1/4 cup coarsely chopped lemon thyme 2 tablespoon drained capers 1 pound bocconcini mozzarella 1/4 cup fresh lemon juice 2 tablespoons red wine vinegar Zest of 1 lemon 1/3 cup extra-virgin olive oil For the Salad: Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and zucchini lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. In a large pot with salted water cook pasta according to package instructions. Place in a large bowl. Cut grilled vegetables into 1-inch pieces; add to pasta in bowl. For the Dressing: Whisk lemon juice, red wine vinegar and  lemon zest in small bowl to blend. Gradually whisk in 1/3-cup oil. Season dressing to taste with salt and pepper. To Assemble: Add dressing, tomatoes with juices, and all remaining ingredients to salad;

Let stand 20 minutes. Season with salt and pepper.For me, summer is the season of light and quick pasta salads. I make them for everything. They work great as a light outside dinner during the week, or you can take them for work lunches, or take them to a picnic or barbecue. I find that these salads work best if you A) avoid mayo or cream based dressing. I know those are popular in supermarket pasta salad, but for a light meal I prefer a simpler dressing. B) You need the right ratio of pasta to add-ins. A pound of pasta is a lot and you would need to have a lot of add-ins to make it work. For recipes like this I like to use just eight ounces of pasta the recipe is nicely balanced and feels lighter. It’s a quick recipe with not much prep. Most of the cooking is done on the grill so you really only have to dirty one pot to cook this grilled tomato and corn pasta salad! A perfect summer pasta salad with blistered grape tomatoes, charred sweet corn, and fresh mozzarella balls.

1) Cook bowtie pasta according to directions. Once cooked, drain and rinse with cold water to stop cooking. 2) Peel husk off of corn ears. Toss corn, tomatoes, and poblano with a drizzle of olive oil and season with salt and pepper. Grill veggies over HIGH heat until they are charred and blistered. Tomatoes will take 3-4 minutes, poblano, 5-6 minutes, and corn the longest at 7-8 minutes. Turn occasionally to make sure veggies are cooking evenly. 3) Remove veggies from the grill and let cool slightly. Peel poblano pepper and cut corn off the cob. 4) Toss veggies with bowtie pasta and add 3 tablespoons of olive oil and red wine vinegar. Stir in mozzarella and season with red pepper flakes, fresh basil, salt and pepper. The things you need to grill here are pretty straightforward. I recommend shucking the corn so the kernels can get a bit blistered on the grill. Drizzle everything with olive oil and a pinch of salt. Grill these veggies over HIGH heat. You can really blast them with heat.

The tomatoes will need just a few minutes. You want them bursting but not mushy at all. The pepper should be charred all over so the skin can be peeled later. The corn will take the longest (7-8 minutes) to get the right char. It’s hard to overcook the corn. The only other thing you need to cook is the pasta! Any non-spaghetti will work for this pasta salad. You could use macaroni but I like bowtie pasta personally. When the veggies come off the grill, let them cool briefly before prepping them. Cut the kernels off the corn, peel and dice the poblano pepper (adds a little heat to the salad) and you can just leave the tomatoes whole or cut them in half. Personally I like to leave them whole. Now that’s a great ratio of pasta to add-ins! Toss in the mozzarella (I like the little fresh mozzarella balls) and season the salad with red pepper flakes, salt, pepper, and fresh basil. Drizzle the pasta with olive oil and red wine vinegar for a quick dressing and you’re all set.