Vermette's Market Recipes
https://2031.shurfinestores.com/Recipes/Detail/3980/
Antipasto Salad
Yield: Makes 6-8 servings
Ingredients
| 3/4 |
cup |
prepared Italian salad dressing
|
|
|
| 2 |
teaspoons |
Dijon mustard
|
|
|
| 3 |
Tablespoons |
chopped fresh basil
|
|
|
| 3/4 |
pound |
sliced Genoa OR other hard salami, cut into thin strips
|
|
|
| 1/2 |
pound |
provolone cheese, cut into 1/2- inch cubes
|
|
|
| 1 |
can |
(15 ounce) garbanzo beans, rinsed and drained
|
|
|
| 3 |
|
large tomatoes, seeded and chopped
|
|
|
| 6 |
|
sun-dried tomatoes packed in oil, cut-up
|
|
|
| 1 |
|
medium green bell pepper, cut into thin strips
|
|
|
| 1 |
bunch |
green onions, thinly sliced
|
|
|
| 1/2 |
cup |
ripe olive pieces
|
|
|
| 1 |
cup |
penne pasta, cooked according to package directions, drained and cooled to room temperature
|
|
|
|
|
Chopped fresh spinach
|
|
|
Directions:
In a large bowl, mix together Italian dressing, mustard and basil.
Add salami, cheese, beans, fresh and sun-dried tomatoes, green pepper, green onions and olives. Toss to mix well.
Add pasta and toss well. Refrigerate 1 to 2 hours to allow flavors to blend. Toss again before serving. Serve on a bed of chopped fresh spinach.
Source: "365 Easy One-Dish Meals" by Natalie Haughton
Please note that some ingredients and brands may not be available in every store.
Vermette's Market Recipes
https://2031.shurfinestores.com/Recipes/Detail/3980/