Antipasto Pasta with Italian Vinaigrette (GF)
I am a big fan of oxymorons, “jumbo shrimp” being my favorite. I could not decide what to call this recipe so that it would be true to what “antipasto” really means, “before the meal”. This antipasto is the meal, and it has pasta thrown in which antipasto does not have, so it’s a confusing jumble of culinary terms… and you really don’t care, you just want to eat it. Got you. But what you should care about is making pasta at the speed of lightening.
This pasta salad can be ready in a snap, because, Instant Pot, my friends. While you chop (and snack on) the antipasto goodies, the IP makes the pasta for you so you don’t have to stand over a hot stove causing your fresh blow-out to turn into a big ol’ frizz party.
ANTIPASTO PASTA with ITALIAN VINAIGRETTE
(Gluten Free, optional)
8 oz rotini, fusilli or penne pasta, gluten-free (optional)
2 cups water
1/2 teaspoon salt
1/4 cup extra virgin olive oil
2 Tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 garlic glove, minced (or 1/2 teaspoon garlic powder)
salt and pepper to-taste
1/2 cup diced red onion
1/2 cup sliced black olives
1/2 cup sliced pepperoncini
1/2 cup sun-dried tomatoes (oil packed), drained, chopped or sliced
2 oz. salami (optional) chunk, diced to bite-size
1/2 cup chopped green pepper
1/2 cup chopped roasted red peppers, drained
2 oz mozzarella, cubed to bite-size
Add the pasta, water and salt to the Instant Pot making sure the pasta is layered as evenly as possible on the bottom. Secure the lid and set the pressure release valve to sealing. Select the manual setting (or pressure cook) and set the cooking time for 6 minutes at high pressure.
Make the vinaigrette: in a small bowl, whisk together the olive oil, vinegar, sugar, oregano, basil, garlic and a pinch each of salt and pepper. Taste for seasoning, add more salt to-taste. Set aside.
When the Instant Pot alert beeps, perform a quick pressure release by moving the valve to venting. Open the pot, put on heat resistant mitts and remove the inner pot. If the pasta is cooked, let stand for 10 minutes to cool. If water remains, dump the pasta into a colander over the sink to drain and cool.
In a large bowl, combine the pasta, onion, olives, pepperoncini, sun-dried tomatoes, salami, peppers, mozzarella and the vinaigrette. Toss to combine.
Spoon salad into bowls and serve or cover and refrigerate until ready to eat.
Eat well and respect your body. Your life depends on it!
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