Antipasto Pasta Salad

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     I’m once again participating in our bi-weekly recipe swap.  This week the topic was BBQ and warm weather foods.  This was the perfect topic for the past week because the temperature has been in the 70’s and it’s only going to get higher.  The recipe I received was from Mary Ellen at Mary Ellen’s Cooking Creations. 

     I was given a recipe for pasta salad, which is a food I make a lot in the summertime.  I’m always happy to add a new pasta salad recipe to my repertoire so we have some variety in the summer.  The recipe is for antipasto pasta salad.  It has a combination of vegetables along with pepperoni and cheeses.  The dressing was simple but delicious.

     This was a great new pasta salad recipe.  I liked the addition of mushrooms and artichokes.  I also enjoyed the provolone cheese.  This recipe will definitely be in our rotation this summer!

Antipasto Pasta Salad (adapted from Mary Ellen’s Cooking Creations)
1 lb. tri-colored rotini, cooked and rinsed in cold water
1/2 red onion, finely chopped
1 red pepper, chopped
1 green pepper, chopped
5 mushrooms, sliced
1/2 c. artichokes, chopped
1/4 lb. Provolone cheese, cubed
1/4 lb. Cheddar cheese, cubed
1/3 lb. pepperoni, cubed

For the dressing:
1/2 c. olive oil
1/4 c. red wine vinegar
3 T. water
2 T. oregano
1 t. dry mustard
2 t. black pepper
1 t. salt
3 T. Parmesan cheese 

1.  In a small bowl combine all the dressing ingredients.  Set aside.

2.  In a large bowl combine all the vegetables, cheeses, pepperoni, and pasta.  Toss with the dressing.  Refrigerate for at least 4 hours before serving.

3.  Taste the pasta salad before serving and adjust the seasonings as necessary. 

This post linked to:
Seasonal Inspiration,  Scrumptious Sundays, Sundae Scoop Sundays,