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Gallery Antipasto Salad Recipe Summary Servings: 2
Ingredients Ingredient Checklist Coarse salt and ground pepper 3 ounces small pasta shells 3 ounces bocconcini (bite-size fresh mozzarella balls), halved, or regular fresh mozzarella, cut up 1 ounce thinly sliced pepperoni 1/3 cup Kalamata or green olives, pitted and halved 1/3 cup sun-dried tomatoes (oil-packed), sliced 2 tablespoons red-wine vinegar 4 teaspoons olive oil 1/4 teaspoon dried Italian seasoning 4 cups baby spinach
Gallery Antipasto Salad
Recipe Summary Servings: 2
Gallery
Antipasto Salad
Antipasto Salad
Antipasto Salad
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- Coarse salt and ground pepper 3 ounces small pasta shells 3 ounces bocconcini (bite-size fresh mozzarella balls), halved, or regular fresh mozzarella, cut up 1 ounce thinly sliced pepperoni 1/3 cup Kalamata or green olives, pitted and halved 1/3 cup sun-dried tomatoes (oil-packed), sliced 2 tablespoons red-wine vinegar 4 teaspoons olive oil 1/4 teaspoon dried Italian seasoning 4 cups baby spinach
Directions
In a medium saucepan of boiling salted water, cook pasta until al dente. Drain, and rinse under cold water to stop the cooking; set aside.
In an airtight container, combine bocconcini, pepperoni, olives, sun-dried tomatoes, vinegar, oil, and Italian seasoning; season antipasto with salt and pepper. In a separate airtight container, combine cooled pasta and spinach. Refrigerate antipasto and pasta mixture up to overnight. To serve, toss all ingredients together.
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All Reviews for Antipasto Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Antipasto Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
