Antipasto Pasta Salad Recipe


  • 400 gm corkscrew or similar pasta
  • sea salt & freshly ground pepper
  • olive oil
  • juice of 1 lemon
  • 1 garlic clove, crushed
  • 2 heaped tbsp grain mustard
  • 2 tbsp sherry or red wine vinegar
  • ½ cup freshly grated parmesan
  • 2 tbsp sour cream
  • ½ punnet cherry tomatoes, quartered
  • ½ cup pitted black olives, halved
  • 3 bocconcini, diced
  • 2-3 pieces roasted red capsicum, diced
  • 4-6 anchovies, chopped
  • 6 slices prosciutto (or any other cured meat), chopped
  • 1 heaped cup torn, fresh basil leaves


Cook The Pasta In A Pot Of Lightly Salted, Boiling Water Until Al Dente. Drain Well, Toss With A Little Oil And Set Aside. To Make The Dressing, Whisk The Lemon Juice With The…

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