Antipasto Salad

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Antipasto Salad! This recipe is for those of you, like me, who choose a zesty salad every time they visit a Deli. In a few simple steps, you can throw this together and let it marinate in your own refrigerator. Make it the night before, or first thing in the morning. By the time you’re ready for the next meal, it’s done. The flavors blend so well when refrigerated, you’ll think it was store-bought instead. Be kind to yourself. Permission granted.

ANTIPASTO SALAD

Ingredients for Pasta:

1 cup dry rigatoni

1 Roma tomatoes, quartered

6 slices Italian salami, quartered

2 orange sweet mini-peppers, seeded and sliced

1/3 cup pimento-stuffed olives

4 pepperoncini, whole stemmed

3 basil leaves, chopped

For Dressing:

1/4 cup olive oil

1 teaspoon Italian seasoning dry mix

1 tablespoon Parmesan cheese, grated

1 teaspoon balsamic vinegar

Bibb lettuce leaves

Garnish with shaved Parmesan cheese

Instructions:

Cook pasta in a pot of boiling salted water, according to package directions. Drain pasta; rinse with cold water and set aside. Combine pasta, Roma tomatoes, Italian salami, sweet mini peppers, olives, pepperoncini, and basil. Toss to mix. In a measuring bowl, whisk together olive oil, Italian seasoning mix, grated Parmesan cheese, and balsamic vinegar. Drizzle over pasta mixture. Spoon into Bibb lettuce leaves. Garnish with shaved Parmesan cheese.

30 thoughts on “Antipasto Salad”

  2. Just right for those warm summer days……that are still to come! There may not be snow here, but the wind is cold so we’ve our hats and gloves on for this mornings walk! 🥶

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