Some nights I need a meal that is ready to go. Tuesdays, lately, are that night for me. Taekwondo is finished at 6:30pm and the kids are HUNGRY! I am too! If I came home and started to prepare a meal, we wouldn't eat until almost 7:30 and bedtime is 8pm!
On these nights I like to have a meal that is ready to warm up, or a cold meal that I can just put on plates. I struggle coming up with yummy meals that fit this criteria. Usually I have a little forward thinking and prepare meals that have good leftovers that I can pull out of the freezer, like spaghetti sauce or chili.
On this particular day I was feeling creative. I decided to use what was in my fridge to make an antipasto salad. There are lots of good things that can go into an antipasto salad, so I know I had options. I boiled some pasta, made an Italian dressing that I like to make from time to time, and threw in whatever I could find. Really, everything but the kitchen sink.
This recipe is so versatile, so feel free to add and take away. Share your results in the comments!
- 1 Tablespoon of Capers
- 2 teaspoons of anchovy paste
- 2 teaspoons of minced garlic
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 6 Tablespoons of olive oil
- Black pepper to taste
- 1 pound pasta of your choice (rotini, bowtie, penne)
- 1 cup halved cherry tomatoes
- 1 cup diced mozzarella
- 1 cup diced salami
- 1 cup sliced red onion
- 1 cup black olives
- 1/2 cup sliced roasted red bell peppers
- 1/2 cup sliced pepperoncinis
- 2 Tablespoons of Capers
- Cook the pasta according to the package directions, rinse with cold water and set aside.
- While the pasta is cooking, prepare the dressing.
- Place all dressing ingredients but the olive oil in a food processor and pulse to combine. With the food processor running, slowly drizzle in the olive oil and mix until emulsified.
- Add the dressing to the rinsed pasta and toss to combine.
- Add all of the other salad ingredients to the pasta and toss to combine.
- Chill until you are ready to eat!
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