Antipasto Salad

Name: Antipasto Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 3/4 cup olive oil; 2 tablespoons red wine vinegar; 2 tablespoons balsamic vinegar; 1 tablespoon shallots (finely minced); 1 tablespoon fresh garlic (minced); 2 tablespoons dijon mustard; 1 1/2 tablespoon dried Italian Seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 8 ounces Rotini pasta; 15 ounce bag romaine lettuce (torn into bite-sized pieces); 1 10-ounce container grape tomatoes, cut in half; 1/4 small red onion (thinly sliced); 1/2 red bell pepper (julienned); 1/2 cup basil leaves (julienned); 1 15-ounce can garbanzo beans (drained and rinsed); 8 ounces Mozzarella (shredded or diced into 1/4 inch cubes); 8 ounces Genoa salami (diced into 1/4 inch cubes); 1 cup green olives (pitted and drained); 1 cup black olives (pitted and drained); 1/2 cup Pepperoncini Peppers (Sliced, and Drained); salt (to taste); pepper (to taste)

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Prep Time: 30 minutes

Total: 30 minutes

Servings: 6

Cost: $10.27 /serving

Author : Kathleen

antipasto salad antipasto salad recipe

Step 1

Whisk together vinaigrette ingredients in a small bowl until well combined.

Step 2

Cook the Rotini in well salted water, according to package instructions. Drain well.

Step 3

While the pasta is still warm, toss it with 1/2 cup vinaigrette in a salad bowl large enough to accommodate the finished salad.

Step 4

When the pasta has cooled to room temperature, add the rest of the salad ingredients. Drizzle vinaigrette over salad, to taste, and toss well. Adjust seasoning and serve immediately.

Antipasto Salad

Prep Time: 30 minutes

Total: 30 minutes

Servings: 6

Cost: $10.27 /serving

Author : Kathleen

Ingredients

Instructions

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