Ensalada de pasta con antipasto italiano, colorida, llena de sabor y perfecta para compartir

Ingredientes

• Short pasta (rotini, farfalle, or penne), 12 ounces
• Salami, 4–6 ounces, sliced or cubed
• Mozzarella (ciliegine or diced block), 8 ounces
• Cherry tomatoes, 1 pint, halved
• Kalamata or Castelvetrano olives, 1 cup, pitted and halved
• Roasted red peppers, 1 cup, sliced
• Marinated artichoke hearts, 1 cup, chopped
• Pepperoncini, 1/2 cup, sliced
• Red onion, 1/4 medium, thinly sliced
• Fresh parsley and/or basil, 1/2 cup, chopped
• Parmesan, 1/3 cup, shaved or grated
• Extra-virgin olive oil, 1/2 cup
• Red wine vinegar, 1/4 cup
• Dijon mustard, 2 teaspoons
• Garlic, 2 cloves, minced
• Dried oregano, 1 teaspoon
• Salt and black pepper
• Optional: capers, sun-dried tomatoes, grilled zucchini

Preparación

1. 1

   Cook the pasta. Boil in well-salted water until just al dente. Drain and rinse under cool water to stop cooking.

2. 2

   Whisk the dressing. In a bowl, combine olive oil, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until emulsified.

3. 3

   Prep the mix-ins. Slice or chop salami, mozzarella, tomatoes, olives, peppers, artichokes, pepperoncini, and onion. Chop herbs.

4. 4

   Toss it together. Add pasta to a large bowl. Pour in half the dressing and toss. Fold in all antipasto items and herbs.

5. 5

   Finish and adjust. Add remaining dressing, then sprinkle Parmesan. Taste and adjust salt, pepper, or vinegar.

6. 6

   Chill. Cover and refrigerate at least 30 minutes to let flavors meld. Stir before serving.