The first (and most obvious) thing that I made with my antipasto mix was a pasta salad. I ate this salad warm as a side with my pepperoni stuffed chicken and they were a perfect pair! Once you have the antipasto mix on hand, this dish take a quick 10 minutes to make and you can make a whole batch or just one bowl at a time. Perfecto!
It's a contradiction of epic proportions, but it's delicious all the same. Add pasta to antipasto to make Antipasto Pasta!
- 16 oz box penne pasta $1.04
- 1/2 recipe about 3.5 cups antipasto mix $6.88
- 1/2 medium red onion $0.27
- 1/2 cup Italian dressing $0.45
In a large pot, cook the entire box of pasta according to the directions on the box. When the pasta is finished cooking, drain well in a colander.
While the pasta cooks, thinly slice the red onion.
Once the pasta is finished cooking, combine with the red onion and antipasto mix. Even though the antipasto mix has it’s own juices, I felt the salad needed a little more moisture so I added some Italian Dressing. This, of course, is optional!
NOTE: This is a great “sweep the kitchen” pasta salad. You can add any veggies that you might have in the fridge waiting to be eaten. Small cherry tomatoes would be fantastic! If you have squash or zucchini, chop them fine and toss ’em in! A handful of fresh parsley chopped would be fantastic (I usually have a half bunch left over from *something*… it’s only about 50 cents per bunch and adds a lot of flavor and color). Left over cheese? Toss it in!
If you are making one bowl at a time, simply add about 1/2 cup of antipasto mix to 2 oz. (dry weight) of cooked pasta, a splash of Italian dressing and whatever else you want to toss in. Easy Peasy.