Antipasto Pasta Salad


  • 1/2 pound(s) farfalle pasta
  • 8  sun-dried tomato halves (not marinated), cut into strips
  • 0.33 cup(s) Balsamic Vinaigrette
  • 1  (8-ounce) fresh mozzarella ball, cut into bite-size cubes
  • 1 pint(s) mixed cherry tomatoes, halved (2 cups)
  • 1 bulb(s) (small) fresh fennel, cored, thinly sliced
  • 2 cup(s) baby arugula
  • 1/2 cup(s) small fresh basil leaves
  • 1/4 cup(s) snipped fresh chives
  • 12  pitted kalamata olives, halved
  • 1/4 teaspoon(s) freshly ground black pepper
  • 3 ounce(s) sliced prosciutto, cut crosswise into thin strips
    • Description

      Sweet And Tender Sundried Tomatoes, Crisp Veggies, And Salty Proscuitto Compliment Each Other Perfectly In This Classic Recipe For An Antipasto-inspired Pasta Salad.

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