Black Garlic Antipasto Pasta Salad 



Serves 2


Recipe Source - Chef Mitch Maier

Prep Time - 20 Minutes

Total Time - 20 Minutes





2 tablespoons plus 1/2 teaspoon salt

1 tablespoon olive oil

1 pound rotini pasta

2 teaspoons minced garlic

2 teaspoon Chef Mitch Maier Black Garlic Sauce & Marinade

1 teaspoon package dry Italian-style salad dressing mix

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper

1/4 cup plus 2 tablespoons extra virgin olive oil

1 1/2 cups 1/4-inch cubes provolone

1 cup thinly sliced oil-packed sun-dried tomatoes, drained

1 cup thinly sliced salami (1/4 pound), cut into thin strips

1 cup thinly sliced prosciutto (1/4 pound), cut into thin strips

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh basil





Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.

Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the Black Garlic Sauce & Marinade, Italian dressing mix, black pepper, and crushed red pepper. Whisk to blend. Gradually whisk in the extra virgin olive oil.

Drain the rotini and rinse under cold running water until cool. Add to the Black Garlic vinaigrette, along with the provolone, tomatoes, salami, prosciutto, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.



To Order Chef Mitch Maier Black Garlic Products --