Antipasti – pasta salad

Ingredients for 4 servings:

• 250 g pasta, preferably short (penne, rigatoni, farfalle….) or colorful pasta
• 350 g vegetables (antipasti – vegetables) pickled in oil, drained, mixed such as:
• Artichoke(s)
• bell pepper(s), (roasted)
• Tomato(s), dried
• 1 garlic clove(s), crushed (optional), possibly more
• 2 tsp capers
• 15 pitted green and black olives, plus more if desired
• 4 tbsp fresh herbs (basil, parsley, mint…)
• 2 tbsp vinegar, possibly 3 (white wine vinegar and balsamic vinegar (white) mixed)
• 2 tsp pesto (basil pesto, wild garlic pesto…)
• 1 tsp, leveled salt
• Pepper, from the mill
• Cayenne pepper or
• Chili, from the mill or
• Paprika powder, hot
• some sugar
• some lemon juice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

It’s quick, tastes good and sets no limits to your imagination

Cook the pasta al dente, cut the antipasti/vegetables into the desired size, and toss everything with vinegar, herbs, pesto, possibly garlic, and spices. Adding oil isn’t absolutely necessary. It’s important that the salad sits for about half an hour, then season to taste. The vinegar, in particular, may need to be adjusted depending on the antipasti’s flavor. (You can buy them loose at markets or supermarkets, or even in jars.) The vegetables you use are completely up to you (pickled zucchini, mushrooms, or eggplant are also fine, of course). The quantities for the vegetables are just a guideline—you can use more or less, omit the garlic or capers, etc. Pesto isn’t a must either; it can also be made with just herbs. The sky’s the limit here. The salad tastes great with just vegetables, but you can also enrich it with mozzarella, feta cheese, or chopped Italian salami, or even with pickled squid or tuna (season mozzarella more vigorously, but maybe be more careful with the salt with feta cheese!). If you like, you can also sprinkle toasted pine nuts over the salad and grind more pepper. I also tried Parmesan shavings, but didn’t think the combination with the vinegar was as successful. Have fun experimenting! I always add a little (white) balsamic vinegar from the vinegar sprayer to the dish at the end. The same preparation method also works very well with couscous instead of pasta.