Antipasto Pasta Salad
3/4 lb pasta
375 ml antipasto
1 tbsp white wine vinegar
1 tbsp olive oil
1/2 cup pepperoncinis
540 ml can chickpeas
1 bunch asparagus
100 g salami
200 g bocconcini
Pre Recipe Prep
Start your pasta
Boil and heavily salt your pasta water. While your water comes to a boil, wash and trim asparagus. Cut into 1/2 inch pieces and set aside. Slice salami into thin slices and set into a large bowl.
Cook pasta to al dente according to package instructions, adding asparagus in last 3 minutes.
Make your pasta salad
Strain pasta and immediately add to bowl with salami. Add 1 tbsp white wine vinegar and 1 tbsp olive oil and mix well. Add chickpeas, antipasto, and stir well. Set aside to let cool for 15 minutes or up to overnight. Add sliced pepperoncinis, squeezing any excess juice from them into the salad. Add in halved bocconcini pieces, mix well, and serve chilled. Good for 3-4 days in the fridge, and the longer it sits the better it gets!
- Use chickpea or lentil pasta for added protein
- Feel free to add any of your favorite salty/pickly things like olives, artichokes, pickles etc.
- The bocconcini works great but feel free to sub in crumbled feta or your favorite cheese
- If you don't like asparagus you can omit or swap out for green beans, peas or peppers (add raw though)
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