Bex' Award Winning Antipasto Pasta Salad
I say that this recipe is "Award Winning" but in realty I just got it published in pretty popular foodie mag, Simple & Delicious (there were no awards actually awarded) :)
But that being said, it is one of the most requested items when I attend summer get-togethers as well as one of my most requested recipes!!
It is not only very easy to prepare but made the day before also helps all the flavors "marry" together & it is simply scrumptious!
Ingredients:
1 box (16oz) corkscrew pasta (but can use any short grain pasta you like really)
1 jar (16 oz) giardiniera drained & cut up (hot pickled veggies)
2 cans (2.1/4 oz) sliced black olives
1 jar (5.3/4oz) pimento stuffed green olives sliced
1 jar (7 oz) roasted red sweet peppers, drained & chopped
1 to 2 cloves finely chopped garlic (pasted is better so you don't bite down on a chunk of garlic)
8 oz summer sausage, cubed
8 oz pepper jack cheese, cubed
1 bottle (16 oz) Italian salad dressing (use what you like but I've used Kraft House Italian & it's Great!)
Cook pasta to aldente (cause it will soak up quite a bit of the salad dressing & you don't want it to be soggy)
Drain & rinse in cold water to stop cooking process.
In large bowl combine cooled pasta, giardiniera, olives, red peppers, garlic, sausage & cheese.
Add 1/2 of the bottle of salad dressing and toss well.
Cover & refrigerate over night.
Before serving toss and check to see if the other 1/2 of the bottle of salad dressing needs to be added, sometimes just a bit & other times all the remaining dressing needs to be added - depends on how much dressing the pasta soaked up overnight.
Hope you enjoy!
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