A quick and easy Antipasto to make on a hot summer dinner. This pasta salad is also great for a quick lunch filled with meat, cheese, herbs and spices, and pasta.
Ingredients:
Your favorite pasta, mine is Farfalle
1 1-inch slab of Ham, Swiss, Provolone, and Salami
1 can of sliced black olives
1 artichoke cut up into slivers, retain juices
1/2 teaspoon Basil
1/2 teaspoon Oregano
1/2 teaspoon Garlic powder
4 tablespoons Red Wine Vinegar
1/2 cup Olive Oil
or your favorite Italian dressing recipe
Directions:
Cook pasta as directed. Drain and let cool
Cut up Ham, Swiss, Provolone and Salami into bit size pieces. Open black olives and drain. Cut artichoke's up and set aside. In a large bowl, combine all ingredients, including Italian dressing. If you are making the vinaigrette from scratch, use the amounts above. Mix the vinaigrette separately then pour over the pasta salad to taste. Chill for an hour or so, then serve. Please note that the olive oil will harden in the cold fridge, so just let it get back to room temperature if you chill over night. Enjoy.
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