Antipasti Pasta Salad

Flashback to pasta salad week? This was one I actually wanted to include that week but never got around to making it. We made it this past weekend for a boating excursion and everyone seemed to love it! Yes I understand that antipasti is NOT pasta, but the idea here is to mix in with the pasta a bunch of stuff that you would normally see on an antipasto platter.

I would much rather go to a nice deli and get better meats, but in Bermuda you need to take what you can get.

Mandi making a quick pesto. we normally like to chop a pesto by hand, but today the blender seemed like a better idea.

This pasta just started showing up at the store and I love it.

It is a cross between fusilli, bucatini, and awesomeness.

Cutting the meats into thin strips

Mix the pasta with the pesto right away, then put it in the fridge to start chilling.

Olives and pepperoncini in the bowl.

Some of the juice from the pepperoncini bottle.

Roasted red peppers, onions, and celery.

Finally all the meats and cheese.

Very good.

This boat is REAL!

Enjoying it later on the boat.

We squeezed in a lemon to freshen it up.

No recipe today. Take what you like on an antipasto platter and put it into pasta!  Some Giardiniera would be awesome in here.  Pesto is just basil, pine nuts, parm, and garlic.

6 Comments

  1. Hi, I just stumbled upon this blog a couple of weeks ago, I really really love it, it’s awesome. Congratulations! By the way, “Antipasto” means “Appetizer” not “Not pasta”. Keep on with the good work!

  2. Lando –
    Glad you like the site! When I said Antipasto is NOT pasta, I meant that it is not pasta, not that the literal translation is “not pasta”. I can see how the sentence is confusing though. thanks for clearing it up!

  3. That pasta looks like little bungee cords! I’ll have to search for it at my grocery stores. The times I’ve cooked with bucatini, it really really soaked up sauce; is this kind the same?

  4. Oh i love Barilla! They have this different texture going on compared to generic pasta brands. I love boiling some in salted water,after straining the water out drizzle someolive oil and add parmasan cheese once plated. Good pasta is when you don’t need to drown it in sauce i reckon.

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