Hello June! let's take a moment to recognize it as the most wonderful time of the year! 😏 it also happens to be my birth month so there's that too, but all joke aside I truly adore this month - always have. spring is really springing, summertime fun is very much on the horizon and the weather is awesome almost everywhere. since I will be celebrating a new year in a new city I wanted to do something extra special to commemorate all of the aforementioned milestones. I decided to plan, cook, film and post a new reel on IG everyday until my birthday, giving myself the gift of consistency. Which I think is pretty adult and awesome. 15 days | 15 recipes | 15 posts . it's challenging especially for me at this current time in my life, but challenges are rewarding AF to me, so let's FN go!
this salad is an ode to the 'plastic container pastas' you can pick up at your local grocery store, the pasta salad that makes the entire bbq or picnic or get together, but know, if you start eating this at home don't expect it to make it passed the countertop. I love me a proper antipasto because like most of what I make it's forgiving, mostly no frills and always gives the illusion like we actually put our foot in it. But as you already know it's nothing but shortcut cooking on this side. 🥴. & that doesn't mean we won't take the time out for a great marinade or sous vide something up - but that the dishes are very adaptable, typically few or ingredients you most likely have on hand - I would like believe - and mostly dummy proof. Having said all of that I won't list the subs in this one because personally the combination of these all are immaculate, but think of my recipes as soft guides; you can always swap condiments out for any of your own preferences.
SO! lets get into the first recipe of my 15day food challenge ...
antipasto pasta salad.
grocery list
short pasta - 1/2 - 3/4 lb
genoa salami - 9oz cubbed ( I recommend private selections 'old world series')
artichoke hearts - 1C (halved or quartered, depending on size)
black olives - 1C (halved, I used kalamata)
banana peppers or peperoncino - 1/2C (sliced)
grape or cherry tomatoes - 1C (halved)
sun-dried toms - 1C (sliced)
mozzarella - 8oz ( ciliegine - cherry sized)
red onion - 1/2C (halved and thinly sliced)
fresh basil - 1/3C (thinly sliced)
parmesan - 3/4C (grated)
things you probably have on hand
olive oil - splash
distilled white vinegar - splash
dressing
olive oil - 1/2C
red wine vinegar - 1/4C
garlic - 2 cloves
Italian seasoning - 1TB
RPF - 1/4t
S&P - to taste
method.
🌀cook pasta according to package directions adding about 2-3minutes for a perfect pasta salad texture.
🌀while the pasta cooks, whisk together ingredients for the dressing then set aside until salad assembly.
🌀add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp.
🌀once cooled, transfer pasta to a large bowl along with mozzarella, salami, olives, all tomatoes, artichokes, banana peppers, onions, grated parm and thinly sliced basil. Stir to combine and toss with dressing until fully coated.
🌀add any additional dressing or parm and season with S&P to taste is needed.
🌀serve immediately & enjoy! OR let it chill in the fridge for an hour or two and let the flavors keep doing their thing.
- check out the reel for this recipe on IG, if you're like me and always need a visual!
- use the hash #fullayum or tag us @fulla_yum on IG, if the spirit moves you to make this or any other dish on the site!
-share your experiences making this dish or suggestions in the comments!
xx.