So last week at work, our instructors decided to have a social on friday 4/1. Our food tasting training was ending and we were about to enter the world of testing new food products, so they wanted us to bring in food and have a “pot luck” lunch. I love parties and socials but I hate having to cook for a huge group of people (there are 14 of us). I’m not the best cook, so I asked my mom what to do. She said to go to a chinese take out place and order a huge platter of something. I didn’t want to do that because I assumed everyone else at work was going to make something from scratch. The next person to go to was my boyfriend’s mother. She makes great food and has an amazing recipe book (this book looks ancient and has recipes given to her from her mother-in-law, cookbooks, etc…). I remembered during the summer that she would make this great anti-pasta with all types of vegetables, cheese, and meat. So  I got the recipe for her tri-colored antipasta and this huge tupperware to carry everything in. I found out that this recipe makes about 10 lbs worth of food (I guess lugging and lifting this around burned off all of the calories I was going to consume at this social).

 

Tri-colored Antipasta

1 lb box of Tri-colored rotelli pasta

1 red bell pepper

1 green bell pepper

1 red onion- thinly sliced

1 can of black pitted olives (optional)

1 lb genoa salami (unsliced)

1 lb provolone (unsliced)

1 large cucumber

5 stalks of celery

1/4 cup of grated parmesan cheese

1-2 bottles of Italian dressing

 

1. Boil water for the pasta. While the water’s boiling, wash and peel the vegetables. Cube everything and put in the container or giant bowl.

2. Cube the salami and provolone and toss with the vegetables.

3. When the pasta is somewhere between al-dente and done, drain and let cool. When the pasta’s done cooling down, toss in with the vegetables, meat, and cheese. Empty the Italian dressing into the antipasta (I used 2 16 ounce bottles because there was so much).

4. Sprinkle the Parmesan cheese on top and keep in the fridge until serving time.

 

The hardest part of the recipe was prepping all of the vegetables (there was a lot to wash, peel, and cube) but it’s all worth it! The antipasta was a huge hit at the social and there was still a lot leftover. You can’t go wrong with pasta and oil.