Antipasto Pasta Salad

From the Kitchen of: Aadel Bussinger

Prep time: 10 minutes Cook time: about 15 minutes
Serves: 6-8

Ingredients
12 oz Tri-colored Rotini pasta or bow-tie pasta
2 cups fresh broccoli florets, stalks trimmed off
1 cup shredded Italian blend or Pasta blend cheese
¾ cup sliced pepperoni, deli salami, or prosciutto diced thin
1 cup thinly sliced sun-dried tomatoes
½ cup red or green bell pepper, julienne
2 tsp extra-virgin olive oil or vegetable oil

Instructions
Boil 4 quarts water in a large pot over high heat. Add rotini and cook for 3 minutes, stirring occasionally to
keep pasta from sticking together. Add broccoli florets to water, bring back to boil and continue cooking
pasta and broccoli until pasta is al dente, about 6 more minutes. Drain and rinse pasta and broccoli until
cool.

Meanwhile, in a medium non-stick skillet, heat oil over medium-high heat. Add bell pepper strips, and
prosciutto if using. Sautee for 2-3 minutes until peppers are slightly softened. Place in bowl to cool.

Authentic Italian Dressing

2 tsp balsamic vinegar
1 tsp dried Italian herb mix
½ tsp ground black pepper
¼ tsp crushed red pepper
2 tsp minced garlic
1 tsp salt
¼ cup plus 2 TB extra-virgin olive oil
2 TB finely chopped basil or 1 TB dried basil or basil paste
2 TB finely chopped Italian parsley
1 TB chopped chives

Mix vinegar, Italian herbs, pepper, salt, red pepper, and garlic together in a small mixing bowl. Whisk in
olive oil. Add basil to dressing. Add parsley and chives, or sprinkle them on top of the finished salad.

Pour pasta and broccoli into large serving bowl. Add red peppers/prosciutto. Add tomatoes, pepperoni or
salami, and cheese. Toss gently until combined. Pour dressing over top of salad or pour ½ cup Italian
bottled dressing (or I use a little of both) onto salad to coat. Toss and refrigerate until ready to serve. This
salad can be made the night before, set it out until it returns to room temperature to serve it.