Ingredients
-
2
-
1/4
-
1
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1 1/2
-
-
-
-
-
-
Directions
Antipasto Pasta Salad,From the June issue of Gourmet magazine. Save time by chopping vegetables as the pasta cooks!,The photos don’t do this pasta salad justice. It’s exactly what I’ve been looking for. I doubled the dressing as suggested by others. I prepped the pasta salad the night before, poured on the amount of dressing the recipe called for, stirred it up and let it soak in overnight, then put the additional dressing on just before serving. I recommend eating it with garlic breadsticks. Yum.,I loved this and ate a huge serving. used bacon and added some iceberg lettuce and marinated bocconcini. My pasta were tiny alphabet shapes – what fun !! I served the dressing on the side as I am not a mad dressing eater. It was so colourful too. Made for ZWT 7.
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Steps
|
1
Done
|
Whisk Together the Red Wine Vinegar and Olive Oil in a Large Bowl. |
|
2
Done
|
Add Remaining Ingredients and Toss to Combine. |
|
3
Done
|
Season With Salt and Pepper to Taste. |
