https://www.theepochtimes.com/antipasto-pasta-salad-perfect-for-memorial-day-weekend-or-anytime_5283303.html

By Linda Gassenheimer
From Tribune Data Service

A trip weekend is arising! Proper right here’s a quick and easy dinner for the weekend, or anytime. It’s primarily based totally on an antipasto platter that always includes cured meats, olives, cheese, assorted pickles and greens. Pondering of these substances, I created a quick and easy pasta salad. It is best to make the most of totally different cured meats and greens that you just like. Use this recipe as a info for parts. The salad might be made a day ahead. Refrigerate it and convey to room temperature sooner than serving.

Helpful Hints

  • Seek for reduced-sodium ham and smoked turkey breast on the deli counter.
  • It is best to make the most of any type of temporary reduce pasta equal to bowtie or penne.

Countdown

  • Place water for pasta on to boil.
  • Put collectively all substances.
  • Boil pasta.
  • Assemble the salad.

Buying Report

To buy: 1 container corkscrew pasta, 1 bottle balsamic vinegar, 1/4 pound sliced lean deli ham, 1/4 pound sliced reduced-sodium smoked turkey breast, 1 small container pitted black olives, 1 can/jar roasted pink peppers, 1 jar pepperoncini, 1 piece Parmesan cheese, 1 tomato and 1 bunch modern basil.

Staples: olive oil, salt and black peppercorns.

Antipasto Pasta Salad

Recipe by Linda Gassenheimer

Substances

  • 1/4 pound corkscrew pasta (about 1 1/4 cups)
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper
  • 1/4 pound sliced lean deli ham, reduce into 1/2-inch squares
  • 1/4 pound sliced reduced-sodium smoked turkey breast, reduce into 1/2-inch squares
  • 1/4 cup black pitted olives, about 6
  • 1 cup sliced canned or jar roasted pink peppers
  • 1/4 cup sliced pepperoncini
  • 1 tomato reduce into cubes (about 1 cup)
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons modern basil leaves

Directions

Carry large saucepan three quarter full of water to boiling. Add the pasta and boil 8 minutes. Take away 2 tablespoons of the pasta water to an enormous bowl. Add olive oil and balsamic vinegar. Mix successfully. Drain the pasta and add to the bowl. Add salt and pepper to model. Add the ham, smoked turkey breast, olives, roasted peppers, pepperoncini and tomatoes. Toss all substances collectively. Divide in half and spoon onto two dinner plates. Sprinkle Parmesan cheese and basil on prime.

Yield 2 servings.

Per serving: 538 power (31% from fat), 18.4 g fat (4.3 g saturated, 7.9 g monounsaturated), 51 mg ldl ldl cholesterol, 35.8 g protein, 55.1 g carbohydrates, 5.4 g fiber, 889 mg sodium.

Linda Gassenheimer is the creator of over 30 cookbooks, collectively together with her newest, “The 12-Week Diabetes Cookbook.” Take heed to Linda on www.WDNA.org and all major podcast web sites. E-mail her at [email protected] Copyright 2023 Tribune Content material materials Firm, LLC