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Cougar Vineyard & Winery: Summer Recipe

Monday, July 18th, 2011

Antipasto Pasta Salad

Provided by Cougar Vineyard & Winery owners Rick & Jennifer Buffington

*Pair with Cougar Vineyard & Winery Estate Sangiovese

Ingredients

Total Time: 30 minutes
Serves: 4-5

1/2 pound rotini or fusilli (corkscrew-shaped pastas)
1 garlic clove
1/2 tablespoon Dijon-style mustard
3 tablespoons red-wine vinegar
1 tablespoon balsamic vinegar
1/2 tablespoon water
1/4 cup vegetable oil
1/2 ounce (1/4 cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well
1/4 pound smoked mozzarella, cut into 1/2-inch cubes
8 ounces canned garbanzos, drained and rinsed
1 1/4 ounces sliced hard salami, cut into julienne strips
5 to 10 bottled small pepperoncini (pickled Tuscan peppers)
1/4 teaspoon dried hot red pepper flakes
1/2 cup loosely packed fresh flat-leafed parsley leaves, minced

Method

In a kettle of boiling salted water cook the rotini until it is tender and drain. Refresh the pasta under cold water and drain well.

In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt, to taste, until the dressing is emulsified.

In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley.

Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.

Enjoy!

Cougar Vineyards is located at 39870 De Portola Road, Temecula, CA 92592

Open daily 11-6pm

951-491-0825

cougarvineyards.com

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