Antipasto pasta salad
Method
- Cook the pasta in a pot of lightly salted, boiling water until al dente. Drain well, toss with a little oil and set aside.
- To make the dressing, whisk the lemon juice with the garlic, mustard, vinegar and ground pepper until well combined. Then add about ½ cup oil, little by little, continually whisking.
- Add the parmesan and sour cream. Whisk well and taste for seasoning.
- Then gently toss the cherry tomatoes, olives, bocconcini, roasted capsicum, anchovies, prosciutto and basil with the pasta and a generous amount of dressing.
- Serve the salad in individual bowls with extra dressing sprinkled on top.
- nb. The ingredients can be varied to suit your taste.
Ingredients
- 400 gm corkscrew or similar pasta
- sea salt & freshly ground pepper
- olive oil
- juice of 1 lemon
- 1 garlic clove, crushed
- 2 heaped tbsp grain mustard
- 2 tbsp sherry or red wine vinegar
- ½ cup freshly grated parmesan
- 2 tbsp sour cream
- ½ punnet cherry tomatoes, quartered
- ½ cup pitted black olives, halved
- 3 bocconcini, diced
- 2-3 pieces roasted red capsicum, diced
- 4-6 anchovies, chopped
- 6 slices prosciutto (or any other cured meat), chopped
- 1 heaped cup torn, fresh basil leaves
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.