This mouthwatering Antipasto Pasta Salad is filled with delicious cured meats, Italian cheeses, and marinated vegetables and is perfect for a wine picnic.
To make the dressing, combine all dressing ingredients in the blender and blend until smooth.
Preheat oven to 425 degrees F. Add mushrooms, tomatoes, and garlic to a baking dish and drizzle with olive oil. Bake in preheated oven for 30 minutes.
While the mushroom mixture is roasting, boil a pot of salted water. Once boiling, cook pasta al dente, about 2 minutes short of recommended cooking time. When done, drain and toss in a bit of olive oil to prevent sticking. Set aside until salad is ready.
While mushroom mixture and pasta are cooking, cut up all remaining salad ingredients (except for the romano cheese) and combine in a bowl. Once pasta and mushroom mixture have cooled, add to salad and toss.
Pour dressing over mixture, toss to combine.
Can be served right away but tastes even better the next day after flavors have developed.