antipasta salad

aka. pantry pasta

i rarely want to cook after working all day. but sometimes throwing a bunch of stuff together is easier and faster than ordering takeout. this is one of those meals. the only cooking required is boiling the pasta:

i have a fondness for antipasti of the veg and olive variety. if your local grocery store has an antipasti bar, then your really in luck. pick out 4 or 5 things, depending on what looks the best, and grab some firm cheese. use what you like- i jotted down my favorites below, but go with your gut (and taste buds).

some fresh ingredients brighten up the salad and keep it from being too heavy. tomatoes and herbs combine well with everything, but if i'm packing this to take for lunch, or a picnic, i leave out any salad leaves or avocado until it's being served. that way, they don't get smashed or spoiled. my chives are in bloom, so i added some buds- but honestly, i wouldn't recommend them for anything but garnish. like a punch of onion in the face.

antipasta salad:

• 3 cups farfalle pasta
• olive oil
• salt
• 6 roasted bell peppers, dried and diced
• 1/2 cup quartered artichoke hearts
• 4 or 5 hearts of palm
• 1/2 cup pitted kalamata olives, halved
• chunk ricotta salata, crumbled
• chunk parmesan cheese, grated
• 1 pint cherry tomatoes, washed and halved
• salad leaves, washed and dried
• 2 avocados, peeled, pitted, and diced
• fresh herbs (basil, thyme, and chives)
• 1/4 cup extra virgin olive oil
• 3 1/2 Tablespoons red wine vinegar
• salt and pepper

preparation:

• cook the pasta in salted boiling water until al dente (6-8 minutes). drain, drizzle with olive oil, toss to coat. let cool.
• in a huge bowl, mix the pasta with the antipasti, cheeses, tomatoes, herbs. whisk together 1/4 cup olive oil, red wine vinegar, salt and pepper. toss the dressing with the pasta salad so that everything gets well coated.
• put a handful of salad leaves on each plate. add pasta salad, and top with avocado and herbs

serves 6-8