Antipasto Salad

Grab your lemonade and blanket, as this antipasto salad recipe is ready to send you outside for a picnic in the sun.

Makes 8 servings  

what you’ll need:

8 ounces bow tie pasta
¼ cup olive oil
2 tablespoons red wine vinegar
2 large garlic cloves, minced
1 teaspoon sea salt
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 pint grape tomatoes
1 cup pitted and sliced kalamata or black olives
1 cup chopped fresh basil
1 package Tofurky® Pepp’roni Deli Slices, sliced in ¼” wide strips

how to make:

1. Cook pasta according to package directions. Drain and rinse with cold water until cooled.
2. In a small bowl, whisk together oil, vinegar, garlic, and salt. Set aside.
3. In a large bowl, gently toss pasta, pepperoni, artichokes, tomatoes, olives, and basil. Toss with vinaigrette just before serving. If desired, add fresh ground black pepper to taste.

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Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

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