Antipasto Salad


1/2poundrotini, fusilli, or other short pasta 1poundgreen beans, trimmed 2garlic cloves, minced 1tablespoonDijon mustard 1/4cupred wine vinegar 2tablespoonsbalsamic vinegar 1/3cupolive oil 1/2poundbocconcini or mozzarella, cut into 1/2-inch cubes 115- to 19-ounce can garbanzo beans, rinsed and drained 3 1/2ouncessliced hard salami, cut into strips 19-ounce box frozen artichoke hearts, thawed 16-ounce jar roasted red peppers (about 4), cut into strips 1/216-ounce jar pepperoncini (hot Tuscan peppers), drained (about 12) 1/2teaspoondried hot red pepper flakes 1cuploosely packed fresh flat-leaf parsley leaves, minced


Antipasto Salad

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