Serve Antipasto Salad as a main course or as a side dish. It’s full of veggies, pasta, meat, and cheese that bring a taste of the Med to your table.
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
- Whisk together vinaigrette ingredients in a small bowl until well combined.
- Cook the Rotini in well salted water, according to package instructions. Drain well.
- While the pasta is still warm, toss it with 1/2 cup vinaigrette in a salad bowl large enough to accommodate the finished salad.
- 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.
Credit: World Of Cooking