Antipasto Salad



200g macaroni
half a green pepper (chopped)
half a red pepper (chopped)
10 cherry tomatoes, halved
½ cup olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt
¼ cup grated Parmesan cheese
¼ cup black olives
½ cup shredded mozzarella cheese
1) Cook pasta in a pot of boiling salted water until al dente. Drain.
2) In a large bowl stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Add Parmesan and toss. Cover and refrigerate 2 to 3 hours.
3) Add olives, peppers and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

Preparation time: 10 Min
Cooking time: 15 Min
Ready in: 2h 25 Min
Serves: 6


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