TomaProvence Antipasto Pasta Salad
Makes 4-6 servings
Pasta salad is a quick and refreshing lunch or side dish – perfect for a picnic, neighborhood BBQ or snack. This versatile recipe combines the flavors of Antipasto salad with our herb-packed TomaProvence. Add chopped red onion, chick peas, capers, olives, sun-dried tomatoes. Keep it easy and use what you have on hand. The result is sure to be delicious.
1 pound shell pasta
½ cup olive oil
¼ cup white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh oregano
Salt & pepper to taste
One 12-ounce jar marinated artichoke hearts, drained and chopped
One 12-ounce jar roasted red peppers, drained and sliced into 1/4-inch strips
1 cup cherry tomatoes, cut in half
¼ cup sliced pepperoncini
8 ounces Point Reyes TomaProvence, cut into cubes
4 ounces sliced salami, cut into quarters
2 tablespoons chopped fresh basil
Bring a pot of generously salted water to boil and cook pasta until al dente. Drain, toss with a little olive oil, and set aside.
Whisk together oil, vinegar, Dijon, oregano, salt and pepper in a large bowl. Add the pasta, tossing to coat. Add artichokes, red peppers, tomatoes, pepperoncini, TomaProvence and salami and toss well to combine. Sprinkle with fresh basil.
Adjust seasoning, as needed. Serve at room temperature or cold.
