Friday, July 12, 2013

Antipasto Pasta Salad

This little gem was a toss together creation of mine with foods we had on hand.  Before you go to Wikipedia to look it up, I'll tell you about one of my favorite vegetables that my Kroger carries now - kohlrabi.  Kohlrabi, (German turnip) is a type of cabbage that can be eaten raw or cooked.  Both the stems and greens can be eaten, but for this dish, I will only be using the stems.  To prepare, start by peeling away the outer fibrous layers, then cut into chunks.  Growing up, my mom said they used to cut them into chunks and store covered in water in the fridge.  It tastes sort of like a milder, sweeter cabbage/radish, which I know isn't the best description, but it's what I liken them to.  If you're feeling adventurous, head to your local grocery or farmers market and pick up a few.  If not, substitute another vegetable and call it a day.  Either way, here's how Mama makes it:

Antipasto Pasta Salad


- 1 box spiral pasta, cooked and rinsed
- 1 c. cherry tomatoes, halved
- 1 can black olives, drained
- 1/2 c. green olives
- 1/2 c. kohlrabi, peeled and chopped
- 4 oz. turkey pepperoni
- 1 c. feta cheese
- 3/4 - 1 c. Italian dressing
- grated parmesan, for garnish

**The great thing about pasta salads is that you can always substitute ingredients if you don't have something.  Can't find kohlrabi?  Toss in some quartered artichokes.  No feta?  Use parmesan and chunks of provolone.  Go ahead, add some salami, too.  Mama won't judge.


1.  Make pasta according to package directions; drain and rinse with cold water, place in a large bowl.  Meanwhile, peel and chop the kohlrabi, and halve tomatoes.

my dear husband peeling the kohlrabi for me
nothing says love like peeling veggies!

2.  Place all ingredients in the bowl with the pasta, and toss to combine.  Refrigerate for about an hour before serving.  Garnish with grated parmesan.

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