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(Pasta salad with Antipasti Vegetables and Cheese)
This recipe was featured in: a quick picnic
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Serves 2-4
½ lb (about ½ packet) spiral pasta like Gemelli (or Rotini, Penne )
½ lb store-bought antipasti vegetables and cheeses (I created my own platter from the antipasti bar at Wholefoods)
salt
freshly ground black pepper
flat leaf parsley, chopped, for garnishing
Bring a pot of salted water to a boil over high heat. Add the pasta and cook until al dente (tender but still firm to the bite), stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/4 cup of the pasta water to add to the pasta later, if needed. Let the pasta cool down to room temperature.
In a mixing bowl, add the pasta and the antipasti vegetables and cheeses. Toss well to coat evenly. Add the required quantity of reserved liquid for desired moisture level.
Stir in some freshly chopped parsley and ddjust seasonings with salt and fresh ground black pepper.
To take it for a picnic, transfer it in an plastic container and pack it in the cooler till ready to eat.
*Toss in ham, salami, peppered turkey or smoked chicken if you like!
