Italian-American deli sandwich-style pasta salad

Method3 steps · about 30 min

1. 1

   Step 1: Cook the pasta in a pan of boiling salted water following pack instructions. Once cooked, drain and rinse under cold water to cool.

   Cook pasta al dente · 10 minUses 350g conchiglie

2. 2

   Step 2: Whisk the olive oil (50ml), the oil from the antipasti, the liquid from the red pepper drops, the mustard, yogurt and oregano together in a large bowl. Season with salt and pepper.

   Uses 50ml olive oil · ½ tsp Dijon mustard · 2 1/2 tbsp Greek yogurt · 1 1/2 tsp dried oregano · 50ml oil from the antipasti jar · 1 tbsp liquid from the pepper jar

3. 3

   Step 3: Toss the cooked pasta, antipasti veg, artichoke hearts (70g), peppers, salami, olives, bocconcini (170g) and basil through the dressing until well coated. Tip onto a serving platter or into a bowl, and garnish with more basil leaves to serve .

   Uses 350g conchiglie · 100g mixed antipasti vegetables in olive oil, roughly chopped, plus 50ml oil from the jar (ours had sundried tomatoes, red peppers and olives) · 50g sweet red pepper drops, plus 1 tbsp liquid from the jar · 70g artichoke hearts roughly chopped · 90g salami Napoli sliced into small pieces · 90g olives stuffed with garlic roughly chopped · 170g bocconcini drained and torn in half, if large · 20g basil leaves roughly chopped, plus a few whole leaves to garnish