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Kitchen Sink Antipasto Salad

A perfect entree for a busy night, side dish, or salad!
Print Recipe

Ingredients
  

For the dressing

  • 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

For the Salad

  • 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

Instructions
 

  • 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!