ANTIPASTO SALAD

Ingredients

  • Vinaigrette:

  • 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

Ingredients

  • Salad:

  • 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

INSTRUCTIONS

  • 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.
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