Vacanza Antipasto

Posted by francis keyser Monday, March 15, 2010
Taste Level: VGR
Cost: $20 and over
Serves: 4-6
Prep Time: 30-35 min.
Chill Time: 2-24 hours
Difficulty: 1

While Zo was visiting her family for the weekend I started tossing together this Anti pasta to keep me fed for a couple of days. Zo called in the middle of my preparation and asked me what I was doing. I told her what I was making and she told me that I had to save some for her. You see Zo always tells me before she goes anywhere not to make anything special. She wants to have any of my new recipes before anyone else. I told her I would save her some and put some to the side. After two days all of mine was gone... And I had to "borrow" a little of her's for lunch! Don't tell her though! She still had enough for two work lunches. Zo wanted me to give this a "TF" rating but I really do not think it deserves that high of a rating. It was good but not taste bud festival good! Enjoy!

Ingredients:
2 6.5 oz jars Artichoke hearts in oil marinade (drain one jar, save the juice of the other)
1 6.5 oz can sliced button mushrooms (drained)
1 6 oz can whole black olives (drained, sliced)
2 orange sweet vine mini pepper (seeded, diced)
2 red sweet vine mini pepper (seeded (diced)
2 yellow Sweet vine mini pepper (seeded, diced)
1/2 of a large green bell pepper (seeded, Juliane then halved)
2 medium green onions (chopped)
1/4 cup sun-dried tomato in oil (drained, diced)
1/4 cup Merlot olives (diced, green olives soaked in Merlot for 1 day can be substituted)
1/2 cup red onion (diced)
3 tbsp peperchini peppers (diced)
1/3-1/2 cup baby carrots (sliced)
1 cup dry salami (diced)
6 oz provolone deli sliced cheese (chopped into pieces)
1 tsp Parmesan (freshly grated)
1 tsp Romano (freshly grated)
2 tbsp Merlot
1/2 cup balsamic vinaigrette
1/2 tsp fresh oregano (diced)
1/2 tsp fresh thyme (diced)
1 small sprig of Rosemary (diced)
3 tbsp fresh Italian parsley (chopped)
1/4 tsp garlic powder
sea salt (to taste)
fresh crack pepper (to taste)

Combine juice of one artichoke jar, Merlot and balsamic vinaigrette in a small mixing bowl. Whisk in all herbs and seasonings. Let sit.

Combine all other ingredients in a large sealable mixing bowl and mix together well. Pour dressing evenly over all ingredients, seal and shake for 2-3 minutes (alternately you can gently fold for 7-10 minutes using a wooden spatula.) Place sealed and mix Anti pasta salad in refrigerator and let chill for 2-24 hours (the longer the better,) mixing ever 45 minutes until ready to serve. Enjoy!

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