http://www.thekitchn.com/feedburnermain
On hot summer days, I want a bright, vibrant pasta salad with a wide variety of flavors and textures — not a wimpy mixture of bottled Italian salad dressing and overcooked pasta. This version, perfect for a backyard barbecue or poolside shindig, takes inspiration from antipasto, the Italian first course that includes all kinds of pickled veggies, cured meats, and of course, cheese.
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