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Italian Pasta Salad

Good Monday Morning! Today I am sharing my creation of a deconstructed Antipasto salad! It make s a great addition to any meal OR can be a meal all by itself! Quick and easy too! ENJOY!

Debbi K.

Italian pasta salad

1 box penne pasta, cooked, drained, rinsed with cold water. Dry with paper towels.

1/2 container grape tomatoes cut in half long

can of black olives

jar of sliced mushrooms

jar of Pepperoncini (these are spicy peppers)

jar of tri color pepperazzi (these are sweet peppers)

Salami cut in small pieces about the size of the penne

Creamy Italian Dressing: Mix in a food processor, 1 cup light mayo, 1 TBSP buttermilk, 2 TBSP apple cider vinegar, 1 TBSP sugar and 2 TBSP Penzey Italian dressing base (the dry Italian dressing mix sold in the grocery store would work just as well.)

Place the penne pasta and tomatoes in a bowl. Sprinkle with salt, pepper and I added a bit of the Italian dressing base. Toss with the dressing and place in the refrigerator for an hour or until ready to serve. Line your other ingredients on a platter. ENJOY!

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