By Linda Gassenheimer
From Tribune News Service
A holiday weekend is coming up! Here’s a quick and easy dinner for the weekend, or anytime. It’s based on an antipasto platter that usually contains cured meats, olives, cheese, assorted pickles and vegetables. Thinking of these ingredients, I created a quick and easy pasta salad. You can use other cured meats and vegetables that you like. Use this recipe as a guide for quantities. The salad can be made a day ahead. Refrigerate it and bring to room temperature before serving.
Helpful Hints Look for reduced-sodium ham and smoked turkey breast at the deli counter.
You can use any type of short cut pasta such as bowtie or penne. Countdown…