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Antipasto Salad with Sun-Dried Tomato Vinaigrette
Antipasto Salad with Sun-Dried Tomato Vinaigrette
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Ingredients
- 2 cups uncooked acini di pepe pasta
- 1 teaspoon honey
- ½ lemon, zested
- ½ lemon, juiced
- ¼ cup, plus 1 tablespoon olive oil
- ¼ cup olive oil from sun-dried tomatoes
- ½ cup sun-dried tomatoes, chopped
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½ teaspoon Morton & Bassett Lemon Pepper Blend
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1 teaspoon Morton & Bassett Garlic Powder
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½ teaspoon Morton & Bassett Red Chili Flakes
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1 teaspoon Morton & Bassett Oregano
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1 teaspoon Morton & Bassett Basil
- 1 teaspoon flakey salt
- ½ cup Italian salami, cubed
- 1 fennel bulb, thinly sliced
- 1 cup mini mozzarella balls
- ½ cup castelvetrano olives, halved
- 1 cup cherry tomatoes, halved
- ⅓ cup pepperoncini, sliced
- 2 cups arugula
Directions
Boil a pot of water and cook pasta to package instructions. Drain, drizzle with 1 tablespoon olive oil, and let cool.
To make the vinaigrette, combine lemon zest, lemon juice, ¼ cup olive oil, sun-dried tomatoes and ¼ cup of their oil, M&B Lemon Pepper, M&B Garlic Powder, M&B Red Chili Flakes, M&B Oregano, M&B Basil, and flakey salt. Mix to combine.
Assemble the salad. In a large serving bowl, add pasta. Top with Italian salami, fennel, mozzarella, castelvetrano olives, tomatoes, pepperoncini, and arugula.
Drizzle dressing over the salad. Toss to combine.