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Hi! I’m Melissa

I started this li’l blog in 2019 at 55 years old when I found the courage to be unapologetically myself. I am creating the second half of my life and redefining what it means to be middle-aged. Get healthy recipes, health and wellness, lifestyle and aging topics along with inspiration for being the best YOU at any age. Click here for my About Page.

Antipasto Pasta with Italian Vinaigrette (GF)

Antipasto Pasta with Italian Vinaigrette (GF)

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 in a way that doesn't frizz-party your blow-out.

antipasto pasta salad recipe from the food blog, SoufflesandSawdust.com

This pasta salad can be ready in a snap, because, Instant Pot, my friends. While you chop (and snack on, shhh) the antipasto goodies, the IP makes the pasta for you so you don’t have to stand over a hot stove.

I included instructions for Italian Vinaigrette because fresh is best, but if you can find a chemical-free bottled version without high-fructose corn syrup and tons of sodium, by all means use it.

Eat well and respect your body. Your life depends on it!

Tah Y’all,

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ANTIPASTO PASTA with ITALIAN VINAIGRETTE

Serves 6

INGREDIENTS

8 oz rotini, fusilli or penne pasta
2 cups water
1/2 teaspoon salt

Italian Vinaigrette
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

Antipasto Salad

1/2 cup diced red onion
1/2 cup sliced black olives
1/2 cup sliced pepperoncini
1/4 cup sun-dried tomatoes (oil packed), drained, chopped or sliced
2 oz. salami chunk, diced to bite-size
1/2 cup chopped green pepper
1/2 cup chopped roasted red peppers, drained (I use Mt. Olive)
2 oz mozzarella, cubed to bite-size pieces

INSTRUCTIONS

  1. 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.

  2. 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.

  3. Place a colander in your sink. 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. Dump the pasta into the colander and spray with cool water to stop cooking. Shake to drain excess water.

  4. In a large bowl, add the pasta, onion, olives, pepperoncini, sun-dried tomatoes, salami, peppers, mozzarella and the vinaigrette. Toss to combine.

  5. Spoon salad into bowls and serve or cover and refrigerate until ready to eat.


These are items I use and recommend. I participate in the Amazon Affiliates program so if you make a purchase using my links, I could make a small commission to help fund the cost of running this blog. Thank you!


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