Monday, October 26, 2009

Perfect Antipasto Pasta Salad

I made this over the weekend, and I couldn't think of anything to make it better. So, here's the recipe. (I used some fancy artisan tricolor Farfelle for this, but regular pasta should work just fine).

Pasta: Boil the pasta in plenty of water and salt till just done and drain.
Dressing: one big clove of garlic, finely chopped, red wine vinegar, dijon mustard, a pinch of dried oregano, dried thyme, finely chopped fresh parsley, salt, pepper, red chilli flakes. Mix everything and whisk in extra virgin olive oil.
Add: finely chopped roasted bell pepper, pieces of artichoke hearts, green olives stuffed with pimentoes, capers, chopped sun dried tomatoes (in oil), cubes of fresh mozzarella.

Toss everything together, chill and serve (make sure you add the cheese after the salad has cooled down, since you don't want to melt it).
Goes well with a nice piece of bread. It's very rare that L. compliments my cooking, but this one, he just kept saying how much he loved it. That really means something.

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