 |
Antipasti
Pasta
This recipe combines many traditional antipasti into a main-course pasta
dish. The dish may be served hot, at room temperature or chilled.
1 lb. rotini
2 tbsp. finely chopped garlic
1 tbsp. dry mustard
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup grated mozzarella cheese
1 can (16 oz.) garbanzo beans (chickpeas), drained and rinsed
2 roasted red peppers, cut into thin strips
8 oz. thinly sliced pepperoni
1 jar (6 oz.) artichoke hearts, rinsed and chopped
Salt and pepper to taste
Cook the pasta according to package instructions. While the pasta is cooking, combine
the garlic, mustard and vinegar in a small bowl. In a slow steady stream, add the olive
oil, whisking constantly, until thick. Drain the pasta and transfer it to a serving bowl.
Pour the dressing over the pasta and toss well to coat. Add the cheese, beans, red
peppers, pepperoni and artichoke hearts. Toss and season with salt and pepper. Makes 4 to
6 servings.
|
Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996
by Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
TO PRINT THIS RECIPE, use print button on top of
your browser.
|
|
|
|