Antipasti Chopped Salad
Antipasti Chopped Salad
Antipasti Chopped Salad
Antipasti Chopped Salad

Antipasti Chopped Salad

David Venable

Company coming? Feed a crowd with a chopped salad that's easy to make and can be prepared a few days ahead of time.

Ingredients

  • 1 lb rotini pasta, cooked and cooled
  • 1 bottle store-bought Italian dressing, divided
  • 1/2 cup marinated sundried tomatoes, chopped
  • 1/4 tsp dried oregano
  • 1 clove garlic, minced
  • 1/2 cup Kalamata olives, chopped
  • 2 pepperoncino peppers, chopped
  • 2 Tbsp pasta water, reserved from cooked pasta
  • 1 cup canned chickpeas, rinsed and drained
  • 1 cup salami, sliced 1/4'' thick and diced
  • 1 cup sharp provolone cheese, sliced 1/4'' thick and diced
  • 1/2 cup pecorino cheese, grated
  • 1/2 cup parsley, chopped
  • 2 cups arugula
  • 1 cup cherry tomatoes, sliced in half lengthwise

Directions

Cook the pasta according to the manufacturer’s directions. Allow the pasta to cool and reserve 2 Tbsp of the cooking liquid.
In a large mixing bowl, combine all of the ingredients except for the arugula, cherry tomatoes, and 2 Tbsp dressing. Toss to coat and transfer the ingredients to a serving bowl.
In a separate mixing bowl, toss the arugula, cherry tomatoes, and 2 Tbsp dressing.
Top the pasta portion in the serving bowl with the green salad. Serve to your guests.

Cook's Notes

After draining the pasta, be sure not to rinse! The starch will help the dressing cling to the rotini.

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