RCI-SN.003.0306.001
Zealand Antipasto Mushroom Pasta Salad
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabrera Estate in Malakoff, Texas in 1986.
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- pasta cooked and cooled4 cups
- white mushrooms sliced2 cups
- roasted red peppers chopped1 cup
- salami cut into bite size pieces1 cup
- provolone cheese cut into bite size pieces1 cup
- jar marinated artichoke hearts with liquid6 ounce
- ¼ cup
- ¼ teaspoon
- 1 teaspoon
- ½ cup
Method
1
Combine the cooled pasta, sliced white mushrooms, roasted red peppers, salami pieces, and provolone cheese in a large mixing bowl.
2
Drain the marinated artichoke hearts, reserving the liquid, and add the hearts to the pasta mixture.
3
Whisk together the Italian dressing and reserved artichoke liquid in a small bowl until well combined.
4
Pour the dressing mixture over the pasta and vegetables, then sprinkle with salt and freshly ground black pepper.
5
Toss all ingredients together until evenly coated, ensuring the dressing reaches every component.
6
Fold in the chopped fresh basil gently to maintain its texture and appearance.
7
Refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill.