For this week’s Presto Pasta Night, I’m dragging out a recipe I made last month when heirloom tomatoes were still around. I haven’t really done any cooking this week (because my bum knee totally gave out on Sunday), so it’s nice to have a few entries already in the bag for those times when I can’t or don’t want to cook.
This is a quick antipasto pasta salad I threw together. It makes a quick light dinner, encompassing all four food groups. If you want to up the protein content of your meal or make it into a more substantial meal, serve it with a small steak or grilled chicken.
Antipasto Pasta Salad
8 oz. dried 4-cheese tortellini
4 oz. elbows or other pasta
6 oz. sopressata, cut into small cubes
6 oz. smoked mozzarella, cut into small cubes
1 small onion, sliced
1/2 pint heirloom cherry tomatoes, halved or cut into wedges
5 basil leaves, cut into a chiffonade
1 package Good Seasons italian dressing, prepared as directed
Parmesan cheese, for topping
Cook both pastas (in separate pots) according to package instructions, and then drain and rinse until cold. Toss all ingredients (except Parmesan) together, and allow to chill for 2 hours before serving. Top with Parmesan right before serving.