Antipasto Salad
Antipasto salad is an American invention combining traditional Italian antipasti ingredients. Antipasto is the first course of an Italian meal: like a starter or appetizer. This version blends pasta with marinated vegetables, olives, artichokes, and cheese for a hearty, flavorful dish suitable as a main course or side.
Ingredients
- 225 g spiral pasta
- 150 g cherry tomatoes
- 1/4 medium red onion
- 90 g romaine (chopped)
- 20 g fresh basil (chopped)
- 1 pc jarred roasted red pepper
- 150 g pitted olives (green and black)
- 170 g artichoke quarters (canned, marinated preferred)
- 80 g pepperoncini (sliced)
- 225 g mozzarella (fresh, cubed, or marinated)
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 2 tsp sugar or maple syrup
- 90 ml olive oil
- 1/2-1 tsp kosher salt
- 1 tbsp Italian seasoning
Instructions
Boil salted water and cook pasta to al dente (tender exterior with firm bite).
Slice cherry tomatoes in half; dice red onion; chop romaine and basil; slice roasted pepper.
Combine cooked pasta with vegetables, olives, drained artichokes, drained pepperoncini, and mozzarella pieces.
Whisk vinegar, mustard, and sugar together; gradually whisk in olive oil.
Mix dressing with pasta mixture; add salt and Italian seasoning; stir to combine and adjust seasoning to taste.