Antipasto Pasta Salad

Recipe courtesy Emeril's Potluck, by Emeril Lagasse, William Morrow Publishers, 2004

Show: Emeril LiveEpisode: Perfect Pasta

Rated: 5 stars out of 5Rate itRead users' reviews (39)

RECIPE
COMMENTS & REVIEWS(39)

Cook Time:
10 min
Level:
Easy
Yield:
8 to 10 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 10 min
Total:: 40 min

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Ingredients

2 tablespoons plus 1/2 teaspoon salt
1 tablespoon olive oil
1 pound rotini pasta
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1 teaspoon Emeril's Italian Essence, or other dried Italian herb mixture
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 cups 1/4-inch cubes provolone
1 cup thinly sliced oil-packed sun-dried tomatoes, drained
1 cup thinly sliced salami (1/4 pound)
1 cup thinly sliced prosciutto (1/4 pound)
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh basil leaves

Directions

Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.

Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian Essence, black pepper, and crushed red pepper. Whisk to blend. Gradually whisk in the olive oil.

Drain the rotini and rinse under cold running water until cool. Add to the vinaigrette, along with the provolone, tomatoes, salami, prosciutto, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.

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Comments & Reviews

recipe Antipasto Pasta Salad
Heng Fullerton, CA 10-16-2009
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easy and delicious!
Rated: 5 stars out of 5

very simple to make and sooooo tasty!
recipe Antipasto Pasta Salad
JESSICA fort wayne, IN 08-26-2009
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One of the most versatile recipes ever!
Rated: 5 stars out of 5

I have made this recipe at least ten times, and each time I altered the ingredients to satisfy my audience. It turned out... fantastic each time. If not serving it the same day, I highly recommend making an extra dose of the dressing and adding it right before serving to prevent the pasta from seeming too dry. When serving adults only, I like to add marinated artichokes, extra red pepper and little balls of mozzarella to satisfy a more adult palate. When kids are around, I add a ton of black olives and switch the dried tomatoes for cherry tomatoes to keep them happy! Please, please, please try this recipe!Read more
recipe Antipasto Pasta Salad
Holly Farmington, CT 08-21-2009
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Great. Lots of good flavor.
Rated: 5 stars out of 5

Very easy.
recipe Antipasto Pasta Salad
Diane Portland, OR 08-02-2009
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An easy an tasty one-dish summer meal...
Rated: 4 stars out of 5

This is a very good recipe - easy to make and great served with a nice crusty bread for summer afternoon meal. I made one... change...I like my pasta salads a little more acidic so I added some chopped pepperoncini and a little of the juice from the jar. Yum!Read more
recipe Antipasto Pasta Salad
shawn Las Cruces, NM 07-19-2009
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My family cleaned the bowl
Rated: 5 stars out of 5

Wow this was a great alternative to traditional pasta salad. I modified it a bit. Used cherry tomato's instead of the sun... dried. DId not put in the proscuitto. I found peppered salami which was lovely in this dish. I added sliced black olives and sliced pepperoncini. Don't skip the fresh basil and parsley. They pull the salad together nicely. The dressing is the key to this dish and you really could add all sorts of other ingredients but stay to true to the cheese and salami. Read more
recipe Antipasto Pasta Salad
Karen Minneapolis, MN 06-06-2009
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A Big Bam!!!
Rated: 5 stars out of 5

I made this recipe for our Easter celebration and had endless compliments from my entire family!! Soooo tasty and so easy to... make. I had the deli cut the provolone in 1/4" slices so really cut down on prep time. I also fried the proscuitto and drained. I read the previous reviews about it sticking together, which it did. Crisping it added a new texture also. I made extra dressing to make sure it wasn't dry. I also added a little parmesan cheese at the end and a little more fresh basil to taste....Really awesome salad, Emeril!! Tho I never expected anything less than a BIG BAM!!! Big thumbs up from Minnesooota! Am making it for our family reunion tomorrow as it's a winner!!Read more