Friday, 15 February 2008

Antipasto Salad III

For the Salad:

1 pound pasta shells, cooked
   until soft and drained
1/2 cup green onion, chopped
1 large clove garlic, minced
1/2 cup fresh parsley,
2 tablespoons dried oregano
1 tablespoon dried basil
1 teaspoon celery seed
4 - 1/4-inch slices dry salami,
   cut into small cubes
3 - 1/4-inch thick slices
   boiled ham, cut into
   small cubes
3 - 1/4-inch thick slices
   roasted chicken, cut into
   small cubes
3 - 1/4-inch thick slices provolone cheese, cut into small cubes
(or chopped various sandwich meats work fine as well)
pitted black olives, sliced
pitted green olives, sliced
salt and pepper, to taste

For the Vinaigrette:

3/4 cup olive oil
6 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
hot sauce or Sriracha, to taste
salt and pepper to taste
shredded Parmesan to top
  • Drain pasta and place in a large serving bowl. Add onions, garlic, parsley and dried herbs. Toss to combine.
  • Add cubed meats and cheese, sliced olives, and a bit of salt and pepper. Toss to combine.
  • Combine olive oil, vinegar, Worcestershire, hot sauce, and salt and pepper. Taste and add more salt and pepper as necessary. 
  • Drizzle the vinaigrette over the pasta salad and toss. 
  • Cover and allow to rest in the refrigerator for at least 8 hours, or overnight. Toss and serve chilled!