add some pasta to your antipasto
07. Jun, 2011 
13 Comments
Please excuse the week away from blogging, I have freshly begun my job at the bakery and between that new full-time job, weekends waitressing, and evenings in class, I haven’t been too attached to my computer. Believe me though, I’ve found ways to cook. I’m learning even in my first week that after a full day in the kitchen (not my kitchen, but rather the dream-kitchen that is the new bakery) I need to balance the sweet cupcakes and madeline cookies with fresh, wholesome greens.
The antipasto is the ultimate dish for someone on the go who wants more than just an everyday salad. It requires nothing more than tossing ingredients together in their own juices (unless you want to cook some pasta), and keeps for a few days in the fridge. If it’s a side dish or an appetizer, it would be great on it’s own without the pasta served chilled or on a hearty toasted bread. I chose to add a few cups of pasta, preferably whole grain penne or bowtie to catch the juices nicely, to make it a main dish that’s ready in ten minutes.
One other thing I love about antipasto: it doesn’t need some fancy sauce to make it taste good. Especially by adding already-marinated vegetables, such as sun-dried tomatoes and artichoke hearts, they come with a distinctive flavor and I like to add a few drops of the marinade to bring out that natural flavor. The lemon juice is just enough to brighten the vegetables, and the olive oil lets them toss together more nicely. Omit the feta crumbles for a vegan version or an even lighter alternative.
Antipasto with Pasta
Makes about 4-5 servings as a light main dish. Total time: 10 minutes.
- 2 cups penne pasta
- 1 cup spinach
- 1/2 an avocado, diced
- 1/4 greek olives, pitted and halved
- 1/4 radishes, halved
- 6 sun-dried tomato halves
- 3 oz. marinated artichoke hearts
- 1/2 cup grape tomatoes
- 1 tablespoon capers
- 1 teaspoon white wine vinegar
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- salt and pepper
- red pepper flakes to taste
- feta crumbles (optional)
Boil a pot of water and cook the pasta. In the meantime, prepare vegetables and toss together in a large serving bowl. When pasta is cooked, toss it all together, adding vinegar, oil, lemon juice and seasoning. Top with feta cheese crumbles and serve family-style.
I love antipasta! fabulous idea
I want this for dinner tonight
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