Antipasto Pasta Salad

It was a golf night for Larry, and I didn’t really feel like making something that required a lot of time in the kitchen. Larry brought home some fried chicken after golf, that went very well with my antipasto pasta salad. We have been having record breaking heat, with temperatures in the 100’s. We get hot like this a lot, but usually not in June. It is usually more in August and early September. Not this year though. The heat came early and came strong. Also, our air conditioner picked a great time to go out, so our house is very hot right now. If I don’t have to heat up the house any more than I have to at the moment, I am very happy. I am NOT one who likes the heat. I wanted something cool and refreshing for dinner. I decided on using a lot of my antipasto items and turned them into a cool pasta salad. Simply Nibbly

Antipasto Pasta Salad

1 lb box cooked pasta, like farfelle or elbow, or shells or rotelle

1/2 lb sliced salami, quartered

1 can artichoke hearts, drained, rinsed and quartered

1 can cannellini beans, drained and rinsed

1/4 red onion, diced fine

1/2 green bell pepper, diced fine

1 cup cherry tomatoes, cut in 1/2

1 cup mixed, pitted olives, cut in 1/2

1/3 cup either Parmigiano or mozzarella cheese cubes, optional

1 cup mayonnaise

1/2 cup vinaigrette – I used the remainder of my garlic-jalapeno dressing

Combine the mayonnaise and vinaigrette together well. A Summer Chicken Salad with Garlic-Jalapeno Vinaigrette Once the pasta is cooked, toss everything together and add the mayonnaise mixture and coat thoroughly.

Chill in the refrigerator for at least 1-2 hours before eating. I served it alongside some fried chicken with a cool, crisp chardonnay, and it made a perfectly cool summer supper that helped beat the heat.

Stay cool, stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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