Antipasto Pasta Salad

For the Pasta Salad:

• 1 pound Pasta di Stigliano Gigli

• 8 ounces fresh mozzarella pearls

• 8.5oz ounces sopressata chub

• 3 slices of prosciutto (sliced thick)

• 1 cup cherry or grape tomatoes, halved

• 1/4 cup sliced pepperoncini or banana peppers

• About ¼ cup Fresh basil (to taste)

For the Dressing:

• 1/2 cup DeLallo garlic infused extra virgin olive oil

• 1/4 cup DeLallo Golden Balsamic

• 1 teaspoon dried oregano

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper (or to taste)

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, or just slightly past al dente (this helps the pasta stay softer when chilled for pasta salad).

o Tip for preventing sticking: After draining, spread the cooked pasta in a single layer on a baking sheet. Drizzle lightly with olive oil and toss gently to coat. This helps prevent the pasta from sticking together as it cools. Allow the pasta to cool completely to room temperature. You can also rinse the pasta with cold water to cool it down quickly, though some argue this removes starch that helps dressing cling. If you do rinse, ensure it's well-drained.

2. Chop the ingredients: Chop the salami, prosciutto, olives, and pepperoncini

3. Assemble the Salad: In a large mixing bowl, combine the cooled pasta, mozzarella, sopressata, prosciutto, tomatoes, and pepperoncini.

4. Dress the Salad: Coat with garlic olive oil, golden balsamic, and seasonings. Toss gently to combine, ensuring everything is evenly coated. The warm pasta (if you add dressing while it's still slightly warm) will absorb the dressing better, enhancing the flavor.

5. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes, or preferably for a few hours, to allow the flavors to meld. Just before serving, add the fresh basil and toss again. Taste and add more dressing if desired.

Tips for Success:

• Pasta Shape: Choose a short pasta with nooks and crannies that can trap the dressing and other ingredients, like rotini, farfalle, or penne.

• Don't Overcook Pasta: Cook pasta to al dente or just slightly past for pasta salad, as it will firm up slightly when chilled.

• Cool Pasta Properly: Cooling the pasta completely before adding other ingredients prevents the cheese from melting and keeps vegetables crisp. Spreading it on a baking sheet with a little olive oil helps prevent sticking.

• Make Ahead: Antipasto pasta salad is excellent for making ahead. The flavors develop even further as it sits in the refrigerator. It will keep well, covered, in the refrigerator for up to 3-4 days.

• Customization: Feel free to adjust the ingredients based on your preferences. Other great additions include:

o Cucumbers

o Olives

o Artichokes

o Red onion

o Bell peppers (various colors for visual appeal)

o Roasted red peppers

o Provolone or other firm Italian cheeses, cubed

o Canned chickpeas or cannellini beans (drained and rinsed)

o Fresh parsley

o Marinated mushrooms

o Sun-dried tomatoes (oil-packed, drained and chopped)

• Dress in Stages: Tossing with some dressing while the pasta is still slightly warm, and then adding more before serving, ensures maximum flavor absorption and even coating.

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