Antipasto Pasta Salad

Step 1

Bring a large pot of salted water to a boil over high heat. Add pasta; cook until tender but still firm to the bite, stirring occasionally. One minute before the pasta is cooked, add sun-dried tomatoes, to plump and soften.

Step 2

Drain pasta and tomatoes in a colander and transfer to a serving bowl. Add vinaigrette and the remaining salad ingredients, except for prosciutto, and toss together until evenly dressed. Divide salad onto four plates and top with prosciutto strips.

Step 3

To turn this salad into a panzanella salad: Swap the pasta for Italian bread slices that have been brushed with olive oil, grilled, and cubed. Swap the sun-dried tomatoes and fennel for grilled zucchini and bell pepper slices. Swap the balsamic vinaigrette for Mustard-Herb Vinaigrette .

Step 4

To turn this salad into a summer grain salad: Swap the pasta for cooked farro, long-grain rice, or Israeli couscous. Swap the sun-dried tomatoes for chopped grilled asparagus and yellow bell peppers. Swap the balsamic vinaigrette for Citrus Vinaigrette .