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Italian Antipasto Salad for Picnics

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
145 min
SERVINGS
6 servings
Italian Antipasto Salad for Picnics
Ingredients
  • 1/2 cup vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried basil
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 6 ounces macaroni
  • 1/4 cup grated Parmesan cheese
  • 2 cups broccoli florets
  • 4 ounces sliced pepperoni sausage
  • 10 cherry tomatoes, halved
  • 1/2 cup shredded mozzarella cheese
Instructions
1
Boil a large quantity of salted water in a pot until it reaches a rolling boil. Then, add the pasta and cook for approximately 7-9 minutes or until it reaches your desired level of doneness. Remove the pasta from the water using a colander and drain it thoroughly.
2
In a separate container, combine the oil, vinegar, minced garlic, chopped basil leaves, salt, and pepper. Mix these ingredients together until they are well combined.
3
Next, add the cooked pasta to this mixture and toss it gently to coat the pasta evenly with the dressing.
4
Subsequently, sprinkle some grated Parmesan cheese over the pasta and cover it with a lid to refrigerate for 2-3 hours.
5
After the pasta has chilled, add some steamed broccoli florets, sliced pepperoni, and diced tomatoes to the bowl. Toss these ingredients together until they are well combined.
6
Finally, sprinkle some shredded mozzarella cheese over the top and serve the pasta immediately.