Antipasto Pasta Salad
Cherie Metcalfe
An antipasto platter, but make it a pasta salad. Salami, creamy mozzarella, olives, sun-dried tomatoes, pickled onion and loads of fresh basil, all tossed through pasta with a creamy Goddess Gracious dressing. Loaded, fresh and made for sharing.
Ingredients
- 400g short pasta, such as fusilli, bow ties or rigatoni
- 200g sliced salami, roughly torn
- 200g baby mozzarella balls, drained
- ¾ cup sun-dried tomatoes, drained and sliced
- ¾ cup mixed olives, drained
- ½ cup pickled red onion, drained
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil leaves, roughly torn
- ½ cup finely grated parmesan
Goddess Gracious Dressing
- ¾ cup Goddess Gracious
- 2 tablespoons lemon juice
- 1 teaspoon Man Grind Flakes
Directions
- Bring a large pot of salted water to the boil and cook the pasta until just al dente. Drain and rinse briefly under cold water, then shake off as much water as possible and leave to cool.
Combine the Goddess Gracious, lemon juice and Man Grind Flakes in a small bowl and stir until smooth.
Add the cooled pasta to a large bowl with the salami, mozzarella, sun-dried tomatoes, olives, pickled onion and cherry tomatoes.
Pour over most of the dressing and toss until everything is generously coated.
Fold through the basil and parmesan, adding the remaining dressing if needed.
Spoon onto a large platter and finish with extra basil, parmesan and a drizzle of sun-dried tomato oil.
Serve straight away or refrigerate until needed. If chilled, let the salad sit at room temperature for 15 minutes before serving.
