Antipasto with Fresh Basil and Mozzarella |
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Ingredients
| 1/2 | 16-oz.
pkg. fusilli pasta, uncooked
| | 1/4 | cup
white wine vinegar
| | 6 | tbsp.
olive oil, divided
| | 1/3 | cup
chopped fresh basil
| | 2 | tbsp.
capers
| | 1 | clove garlic, minced
| | 6 | oz.
fresh mozzarella cheese, thinly sliced
| | 1/2 | lb.
sliced hard salami or prosciutto, cut into thin strips
| | 1 | 15-oz.
can garbanzo beans, rinsed and drained
| | 1/2 | 14-oz.
jar pepperoncini peppers, drained
| | 1 | 12-oz.
jar roasted red peppers, drained
| | 1/3 | cup
pitted black olives
| | Focaccia bread (optional)
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Directions- Prepare pasta according to package directions; drain and let cool. Add vinegar and 2 tablespoons of the oil. Cover and refrigerate.
- Meanwhile, whisk together remaining 4 tablespoons oil, basil, capers, and garlic; set aside. Combine fresh mozzarella, salami, beans, peppers and olives in large bowl. Drizzle with reserved olive oil mixture, tossing well. Cover and refrigerate at least 30 minutes.
- Arrange pasta and vegetable mixture on large serving platter. Serve cold with focaccia bread, if desired.
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