Antipasto Pasta Salad with Tangy Red Wine Vinaigrette

Who doesn't love a good tangy pasta salad? I have tried many, many recipes over the years and I have to say I like the idea of antipasto meets pasta salad.

Every bite is something different, I love that; crunchy cucumbers, salami, kalmata olives and especially the smoked mozzarella. It's quite the yum factor.

This salad is best when made and dressed a day ahead so the flavors can marinate. If you don't have the time to do that, adding a generous splash of red wine vinegar just before serving gives the salad the same bright, tangy flavor.

Make it now or for an upcoming game day, you will love it.

Cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, rinse with cold water and set aside.

Pureecapers, anchovy paste and garlic for the vinaigrette in a food processor. Add vinegar and oregano; pulse to combine. Slowly drizzle in oil and blend until emulsified. Season with pepper.

Mix together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted peppers, artichoke hearts and capers for the salad in a large bowl.

Toss with vinaigrette to coat. Refrigerate overnight; just before serving season with salt and pepper.

Makes 12 servings....enjoy.

Antipasto Pasta Salad with Tangy Red Wine Vinaigrette
From Cuisine at Home

For the vinaigrette:
1-1/2 Tablespoons capers, drained
2 teaspoons anchovy paste
2 teaspoons minced garlic
1/4 cup red wine vinegar
1 teaspoon ground oregano
6 Tablespoons extra virgin olive oil
Black pepper to taste

For the salad:
8 oz dry tri-color rotini pasta
2 cups seeded, sliced cucumbers
1 cup halved grape or cherry tomatoes
1 cup diced smoked mozzarella
1 cup diced Italian salami
1 cup thinly sliced red onion
3/4 cup pitted and chopped kalmata olives
1/2 cup pepperoncini, rinsed and stemmed
1/2 cup sliced roasted red peppers
1/2 cup marinated artichoke hearts, quartered
2 Tablespoons capers, drained

Cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, rinse with cold water and set aside.

Pureecapers, anchovy paste and garlic for the vinaigrette in a food processor. Add vinegar and oregano; pulse to combine. Slowly drizzle in oil and blend until emulsified. Season with pepper.

Mix together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted peppers, artichoke hearts and capers for the salad in a large bowl. Toss with vinaigrette to coat. Refrigerate overnight; just before serving season with salt and pepper.

Wine Pairing: Goes perfectly with Noble Pig Pinot Gris