antipasta salad
It’s getting close to bbq weather, and summer picnics are right around the corner.
This is a great pasta salad to have in your back pocket, for all your potluck needs.
It’s basically what happens when you slide the anti-pasta charcuterie, into a chilled bowl of pasta and top with your favorite italian salad dressing. It’s that easy.
Ingredients:
1 box of farfalle pasta, cooked according to directions, tossed with 1 Tbsp evoo and chilled
1 1/2 green bell peppers, stemmed, seeded and chopped
1 avocado, peeled, pitted and chopped
1 clamshell cherry tomatoes, halved (can substitute 2 regular tomat0es, chopped)
1 cucumber, ends removed, sliced lengthwise into quarters, and then sliced
1/2 bunch green onions, sliced
4 large, cooked, artichoke hearts, chopped
1 cup pitted castelvetrano olives
4 oz salami package, chopped
4 slices white american cheese, chopped
your favorite italian salad dressing, or mine
1/3 cup evoo
1/2 cup white wine vinegar
2 Tbsp grated parmesan
juice of 1/2 lemon
2 tsp local honey
1/2 tsp salt
1 tsp trader joes onion salt
1 tsp dried parsley
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp ground black pepper
Directions:
Add all antipasti ingredients to pasta. Toss to combine.
If making my homemade italian salad dressing, combine all ingredients in a mason jar, and shake to combine.
Add salad dressing slowly, tossing to combine, until pasta is coated.