Antipasto Pasta Salad

This flavour-packed pasta salad is the perfect pack-along for picnics and potlucks.

Chock-full of fresh and pickled vegetables, it’s easy, adaptable summer fare.

Here’s what you’ll need to make it:

SALAD INGREDIENTS:

As with any pasta salad, this is extremely adaptable. Add in different fresh or pickled veggies in whatever amounts suit your preferences/ serving sizes. If using more pasta, scale up the vinaigrette.

8 oz/225 grams rotini or other short pasta, cooked

Hot Dilled Carrots, sliced

Hot Dilled Asparagus, sliced

2-4 cloves pickled garlic, slivered

Cherry tomatoes, halved

Bell pepper, chopped

Provolone or cheese of choice, sliced or cubed

Salami or other cured meat, thinly sliced or cubed

Big handful of fresh arugula or baby spinach

Green onion, chopped

Chopped fresh herbs - oregano, parsley or basil would all be great options.

Combine ingredients in a large bowl, add desired amount of vinaigrette and gently toss to combine.

VINAIGRETTE:

Combine 1/2 cup olive oil with 1/3 cup of brine from the Hot Dilled vegetables (be sure to include some of the spices from the brine). Add a squeeze of fresh lemon juice, salt & pepper and fresh oregano to taste. Blend until creamy.

SWITCH IT UP:

Swap white beans or chickpeas in for the pasta for an equally delicious option. Blanched yellow beans would be a great addition to this salad, as would diced fresh zucchini.

Try different meats & cheeses – or drop altogether; the pickled veggies bring a ton of flavour to the party!

TIP:

If making ahead, reserve a bit of the vinaigrette to add to the salad just before serving.