Antipasti Pasta Salad

Suzy Bee’s Kitchen

Antipasti Pasta Salad

Ingredients:

8 oz. Tri~Color Fusilli Pasta, Cooked 

1 Can Black Beans, Drained & Rinsed

1 Cup Sweet Corn

1 Cup Garden Fresh Peas

1/4 Torpedo Onion, Thinly Sliced

1/2 Small Can Sliced Olives, Drained

1/2 Basket Grape Tomatoes, Sliced

1/2 Can Artichoke Hearts, Drained & Sliced

3~5 Slices Peppered Salami, Julienned

1 Cup Shaved Parmesan Cheese

Salt, Pepper & Garlic Powder to taste

*Cucumber Dressing or your favorite dressing!

In a large pot bring salted water to a boil, Cook pasta for 10~12 minutes. Rinse thoroughly with cold water.

While the pasta is cooking, in a large bowl toss together beans, veggies, cheese, seasonings & *cucumber dressing. It’s a nice way to marinade these ingredients before adding the pasta. Add cooked pasta fold gently. If needed add additional *cucumber dressing. Serve at room temp. Refrig leftovers

* Cucumber Dressing:

1 Cup Icelandic Yogurt

1 Cup Grated Cucumber, Pat Dry

1/4 tsp. Salt

2 Cloves Garlic, Minced

1 tsp. Fresh Lemon Juice

2 TBSP.  Infused Rosemary Olive Oil

Pepper to taste

 In a medium bowl put grated cucumber. Add salt to draw out moister. Pat cucumbers dry before adding to yogurt mixture.  Set aside.

In a small bowl whisk together yogurt, garlic, lemon juice, olive oil & pepper.

Pour dressing over pasta and veggie mixture. Doubling this recipe is a good idea!

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014