Antipasto Pasta Salad | TheBlondeInTheApron.com

Do you ever crave chicken legs?  More specifically, BARBECUE chicken legs?  I’m not talking the little drummette things.  I’m talking about the full size bad boys.  A few weeks ago, barbecue chicken legs were all I could think about… thoughts of the sweet sticky barbecue sauce slathered all over the moist dark meat legs were consuming my every thought.  Mmmmm.  Mr. Man was so accommodating and whipped some up for me.  (I think he likes me.)

Why am I rambling about chicken legs when I’m supposed to be sharing a pasta salad recipe?  Good question.  I wanted to make a side to go with the chicken legs, and this salad came to mind.  It has all the flavors that are on an antipasto plate, hence the name.

Anywho, back to a few weeks ago. We called a few friends over to share our chicken legs and pasta salad, and they called a few friends, and what started as a small Sunday Funday gathering ended up as an impromptu pool party.  I fully anticipated having plenty of pasta salad to snack on throughout the week, considering I made a trough of it.  However, we managed to polish off the entire bowl.  So that left me with only one option: make more!!  

This is what you need:

Antipasti Pasta Salad

 

Let’s start with the pasta.  Add the pasta to a pot of salted, boiling water and cook according to the package instructions.

Antipasti Pasta Salad

 

While the pasta’s cooking, let’s do some choppin’!  Start with the tomatoes…

Antipasti Pasta Salad

 

And then the olives.  You could totally use the sliced olives from the can.  I just had some of the big boys left over from a few days ago.

Antipasti Pasta Salad

 

Now, let’s dice the bell pepper…

Antipasti Pasta Salad

 

And the onion.

Antipasti Pasta Salad

 

Then chop the basil…

Antipasti Pasta Salad

 

Quarter the peppah-roooni. (That’s me trying to type in an Italian accent.  Did you catch that?)

Antipasti Pasta Salad

 

And chop up the feta cheese.  You could use the pre-crumbled feta, but sometimes I like getting the block and chopping it myself.  You can control the size of the pieces a little better.

Antipasti Pasta Salad

 

The pasta should be cooked by now.  Drain it and throw it into a large (and by large I mean gianormous) bowl.  My fancy watermelon bowl is the biggest thing around here.  Don’t be jealous.

Toss everything in with the pasta, along with the can of artichoke hearts and some pepperoncini.

Antipasti Pasta Salad

 

Now, in a small mixing bowl, whisk together some olive oil, balsamic vinegar, oregano…

Antipasti Pasta Salad

 

And some garlic powder, salt and pepper.

https://flic.kr/p/oq4dbq

 

Then pour over the pasta and all the goodies and give it a good stir to make sure everything is coated and distributed well. 

I forgot to take a picture of that, but you guys are smart; you can visualize it, right?

Antipasti Pasta Salad

 

Finally, add in the arugula and gently stir it in.

Antipasti Pasta Salad

 

This pasta salad was a perfect side with my chicken legs.  

Antipasti Pasta Salad

 

Bellissimo!

Antipasti Pasta Salad

 

Here’s the recipe:

Antipasto Pasta Salad
Serves 12
A cool pasta salad that includes everything you would find on a traditional antipasto plate.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 lb. rotini pasta
  2. 2 cups grape tomatoes, quartered
  3. 1 ½ cups black olive, roughly chopped
  4. 1 (5 oz.) package pepperoni slices, quartered
  5. 1 yellow bell pepper, diced
  6. 1 medium purple onion, diced
  7. 1 (14 oz) can marinated artichokes
  8. 1 cup jarred pepperoncini, thinly sliced
  9. 8 oz. feta, crumbled
  10. ½ cup basil, chopped
  11. ½ cup olive oil
  12. 2 tablespoons balsamic vinegar
  13. 1 teaspoon dried oregano
  14. ½ teaspoon garlic powder
  15. 1 ½ teaspoons salt
  16. ¼ teaspoon pepper
  17. 5 oz. arugula
Instructions
  1. Cook the pasta according to the package directions. Once it's cooked, drain and transfer to a large mixing bowl.
  2. Add the grape tomatoes and the next 8 ingredients to the cooked pasta.
  3. In a small mixing bowl, whisk together the olive oil and the next 5 ingredients.
  4. Pour over the bowl of pasta and gently stir to ensure that everything is coated and well distributed.
  5. Add the arugula and gently stir it in to the salad.
  6. Serve at room temperature.
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