Best Antipasta Salad With Anchovy Vinaigrette
From krumkake 8 years ago
- 45 minutes to make
- Serves 12
I was looking for a new twist on an antipasta salad for a BBQ, and I found this one online...I made just a few modifications, and it came out spectacularly. It is a bit costly to make, but it feeds a crowd and is impressive looking, with all the colors in it! Read more The anchovy paste puts this salad in the spotlight! See less
Ingredients
- For the vinaigrette: shopping list
- 1 Tablespoons capers, drained shopping list
- 2 teaspoons anchovy paste (I couldn’t find paste, so I had to use 4 anchovy filets) shopping list
- 6 roasted garlic cloves (or mince about 3 medium garlic cloves) shopping list
- 6 Tablespoons red wine vinegar shopping list
- 2 Tablespoons aged balsamic vinegar shopping list
- ¼ teaspoon ground oregano shopping list
- 8 Tablespoons extra virgin olive oil shopping list
- For the salad: shopping list
- 8 ounces dry, tri-color rotini pasta, cooked as directed shopping list
- 1 medium cucumber, seeded and cut into small chunks shopping list
- 1 cup halved grape or cherub tomatoes shopping list
- 10 asparagus spears, roasted with a little olive oil and garlic salt, chopped shopping list
- 1 cup cubed good quality Fontina or Fontinella cheese shopping list
- ½ cup cubed aged white cheddar shopping list
- ½ cup fresh shaved Parmesan cheese shopping list
- 3 or 4 ounces cubed Italian Genoa salami shopping list
- 3 or 4 ounces cubed Sopressata shopping list
- 3 or 4 ounces cubed Pepperoni ring shopping list
- 1 cup thinly sliced red onion shopping list
- 1 cup pitted kalamata olives, chopped shopping list
- 1/2 cup “deli sliced” jarred peperoncini shopping list
- 1/2 cup chopped roasted red peppers shopping list
- 1/2 cup marinated artichoke hearts, chopped shopping list
- 2 Tablespoons capers, drained shopping list
How to make it
- Cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, rinse with cold water and set aside.
- For vinaigrette, puree capers, anchovies or paste and garlic in a blender or food processor.. Add red wine vinegar, balsamic vinegar and oregano; pulse to puree completely. Slowly drizzle in oil and blend until emulsified.
- Mix together cooked pasta and all of the salad ingredients in a large bowl. Toss with vinaigrette to coat.
- Refrigerate several hours or overnight..
People Who Like This Dish 3
- jayzee Wylie, TX
- Thiyeni Nowhere, Us
- clbacon Birmingham, AL
- krumkake Chicago Suburbs, IL
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