Saturday, August 03, 2013

Antipasti Pasta Salad with Tangy Vinaigrette

Yields 12 servings

12 Ounce(wt)s pasta, rotini, tricolor 
2 Cups cucumber, English sliced and quartered
1 Cup tomatoes, red grape halved
1 Cup cheese, mozzarella smoked diced
1 Cup salami, Italian diced
1 Cup onion, red thinly sliced
3/4 Cups olives, Kalamata 
1/2 Cup pepper, pepperoncini sliced
1/2 Cup bell pepper, roasted red sliced
1/2 Cup artichokes hearts, marinated quartered
2 Tbls capers drained
1/2 Cup mushrooms, white marinated
1 1/2 Tbls capers drained
4 Cloves garlic, fresh minced
1/4 Cup vinegar, red wine 
1 tsp oregano, dried 
1 tsp Silver Service Chef's Zesty Italian Seasoning
6 Tbls oil, extra virgin olive 
1 to taste pepper, black, ground 

Tools Needed:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
Kuhn Rikon Epicurean Garlic Press

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

Puree capers and garlic for the vinaigrette in a food processor. Add vinegar, Italian seasoning 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, mushrooms and capers for the salad in a large bowl. Toss with vinaigrette to coat. Refrigerate overnight; just before serving season with salt and pepper.