Antipasto Pasta From Bon Appetit Food

ANTIPASTO PASTA FROM BON APPETIT

Steps:

• Char broil peppers over pen flame on gas stove or broil in oven.
• Put peppers in a paper bag and cool completely, then peel, stem, and seed the peppers.
• Cut peppers into 1/4 in wide strips.
• Chop garlic and shallot coarsely.
• Add olives, parsley, olive oil, and oregano and chop coarsely. Season to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until al dente'. Drain.
• Return pasta to pot and mix in all ingredients (toss to combine.).
• Serve warm or let stand at room temperature for no more than 2 hours.
• Enjoy!

EASY ANTIPASTO PASTA SALAD

Steps:

• Cook the pasta in lightly salted water following directions on package. Drain the pasta and rinse it with cold water until completely cool.
• Combine Green Pepper, Black Olives, Tomato, Pepperoni, Mozzarella, Capers and Artichoke Hearts in a large bowl. Stir in the pasta.
• Top the salad with desired amount of dressing and cracked pepper, then refrigerate at least 30 minutes before serving so flavors can blend.
• Enjoy!

GIADA'S ANTIPASTO PASTA SALAD

Steps:

• Red Wine Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
• Antipasto Salad: In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

ANTIPASTO PASTA SALAD

Steps:

• In a kettle of boiling salted water cook the rotini until it is tender and drain.
• Refresh the pasta under cold water and drain well.
• In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt, to taste, until the dressing is emulsified.
• In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley.
• Chill the salad, covered, for 1 hour.
• The salad may be made 2 days in advance and kept covered and chilled.

BASIC BULGOGI MARINADE FROM BON APPETIT

Steps:

• Combine pear, garlic, soy sauce, pepper flakes, ginger, sugar, and sesame oil in a bowl and whisk to combine.
• Using a sharp knife, slice meat into very thin strips.
• Add beef and marinade to a large releasable bag, seal bag, and squish everything around until the meat is coated.
• Toss in the fridge for 8 hours.
• When ready to cook, let the meat sit on the counter and come to room temperature.
• Heat one tablespoon of oil in a frying pan set over medium high heat.
• Cook half the meat to desired doneness and set aside.
• Repeat last two steps with the rest of the meat.
• When ready to eat, sprinkle with green onions.

DELICIOSO ANTIPASTO PASTA SALAD

Steps:

• Cook pasta until al dente, according to package directions - drain.
• Combine pesto and mayo, salt and pepper.
• Add the mayo mixture to the warm pasta.
• Add the rest of the ingredients, toss well.
• *I prefer serving this at room temperature (don't leave it out too long though, because of the mayo!) It's also good straight from the refrigerator.