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Antipasto Pasta Salad with Tangy Red Wine Vinaigrette From Cuisine at Home For the vinaigrette: 1-1/2 Tablespoons capers, drained 2 teaspoons anchovy paste 2 teaspoons minced garlic 1/4 cup red wine vinegar 1 teaspoon ground oregano 6 Tablespoons extra virgin olive oil Black pepper to taste For the salad: 8 oz dry tri-color rotini pasta 2 cups seeded, sliced cucumbers 1 cup halved grape or cherry tomatoes 1 cup diced smoked mozzarella 1 cup diced Italian salami 1 cup thinly sliced red onion 3/4 cup pitted and chopped kalmata olives 1/2 cup pepperoncini, rinsed and stemmed 1/2 cup sliced roasted red peppers 1/2 cup marinated artichoke hearts, quartered 2 Tablespoons capers, drained Cook pasta in a large pot of boiling salted water, according to package directions
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Instead, I use a vegan Worcestershire sauce, which has a great flavor and tastes like the real thing
The delicate off-the-shoulder neckline creates a romantic, sophisticated silhouette, while the classic A-line cut flatters every figure
Absolutely, there are many options for adding protein to this dish for anyone not interested in eating meat
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