Antipasto Salad

Antipasto Salad
Photo by Antoine Bootz

Ingredients

  • ½ pound bocconcini or mozzarella, cut into 1/2-inch cubes
  • 1 9-ounce box frozen artichoke hearts, thawed
  • 1 tablespoon Dijon mustard
  • ¼ cup red wine vinegar
  • 1/3 cup olive oil
  • 2 garlic cloves, minced
  • 1 pound green beans, trimmed
  • + 8 more ingredients
    • 1 6-ounce jar roasted red peppers (about 4), cut into strips
    • 2 tablespoons balsamic vinegar
    • ½ pound rotini, fusilli, or other short pasta
    • ½ teaspoon dried hot red pepper flakes
    • 1 cup loosely packed fresh flat-leaf parsley leaves, minced
    • ½ 16-ounce jar pepperoncini (hot Tuscan peppers), drained (about 12)
    • 3 ½ ounces sliced hard salami, cut into strips
    • 1 15- to 19-ounce can garbanzo beans, rinsed and drained

Cook the pasta according to the package directions until al dente. Remove from cooking water with a slotted spoon, rinse under cold water, and drain well. Add the green beans to the boiling water and cook until crisp-tender. Remove the green beans, rinse, and drain with the pasta. ]In a large bow...

View full recipe at My Recipes

Comments

Variations on Antipasto Salad

  • Antipasto Salad
    • 6 cups water
    • 1/2 teaspoon freshly ground black pepper
    • 4 medium artichokes (each about 12 ounces)
    • 1/3 cup fresh flat-leaf parsley leaves
    • +11 other ingredients
  • Antipasto Salad
    • 3 tablespoons red-wine vinegar
    • 1 cup fresh flat-leaf parsley leaves
    • 3 tablespoons red-wine vinegar
    • 1/8 teaspoon black pepper
    • +13 other ingredients
  • Antipasto Salad
    • 1 cup(s) finely chopped red cabbage
    • 4 ounce(s) thickly sliced Genoa salami
    • 0.5 medium red onion
    • +9 other ingredients

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