Antipasto Pasta Salad

Preparation time : Under 30mn.

Cooking Time : Under 45mn.

Serves : 12-14 people.

Ingredients

• 1 1/2 pounds uncooked spiral shaped pasta, such as rotini or trofelle
• 1/4 cup red wine vinegar
• 1 medium red onion, sliced
• 2 cups multicolored cherry tomatoes, halved
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper, plus additional for garnish
• 1 (12-ounce) jar marinated artichokes
• 2 cups assorted olives, halved
• 1 (14-ounce) jar peppadew peppers, halved
• 1 (16-ounce) jar sliced pepperoncini, drained
• 1 (8.5 ounce) jar julienned sundried tomatoes
• 7 ounces salami, sliced
• About 1/4 cup deli or Italian dressing
• 2 fresh mozzarella cheese balls, torn, about 14 ounces
• About 1 cup grated Parmesan cheese, plus additional for garnish

Preparation

1. Heat 6 quarts of water in a large chef's oven or stockpot set over medium-high heat. Heavily salt the water with kosher salt. When water comes to a boil, add pasta and stir to separate. Reduce heat to medium-low and gently boil pasta until al dente, about 9–12 minutes (or according to package directions if using a different shape of pasta).
2. Meanwhile, place the red wine vinegar in a medium mixing bowl. Add the red onions and cherry tomatoes and macerate until slightly softened.
3. When the pasta is cooked, drain and return it to the chef’s oven. While the pasta is hot, add the salt, pepper, artichokes with juices, olives, peppers, pepperoncini, sundried tomatoes with juices, and salami. Add 1/4 cup deli or Italian dressing and gently toss to combine. Drain cherry tomatoes and red onion of excess vinegar, and add to the pasta salad. Add torn mozzarella, and gently top again. Taste and add additional dressing, salt and pepper if desired. Garnish with freshly cracked black pepper and grated parmesan cheese.