Recipes

Antipasto with fresh basil and mozzarella

By Andria ⋅ January 14, 2008 ⋅  Email This Post ⋅  Print This Post ⋅ Post a comment

Ingredients:

•  1/2 pkg fusilli pasta, uncooked (about 16 oz)
• 1/4 cup white wine vinegar
• 6  T olive oil, divided
• 1/3 cup chopped fresh basil
• 2 T capers
• 1 clove garlic, minced
• 6 oz. fresh mozzarella cheese, thinly sliced
• 1/2 lb. hard salami or prosciutto, cut into thin strips
• 1 can garbanzo beans, rinsed and drained
• 1/2 jar pepperoncini peppers, drained
• 1 jar roasted red peppers, drained
• 1/3 cup pitted black olives
• Focaccia bread, optional.

Directions:

1. Prepare pasta according to package directions, drain and let cool. Add vinegar and 2 T of the oil. Cover and refrigerate.
2. Meanwhile, whisk together remaining 4 T oil, basil, capers and garlic; set aside. Combine mozzarella, salami, beans, pepperocini, red peppers, and olives in large bowl. Drizzle with reserved oilve oil mixture, tossing well. Cover and refrigerate at least 30 minutes.
3. Arrange pasta and vegetable mixture on large serving platter. Serve cold with focaccia bread, if desired.