My favorite way to make pasta salad with Italian antipasto ingredients. Each bite has marinated artichokes, chewy salami, olives, and fresh garden vegetables! We're tossing it with freshly grated Parmigiano Reggiano (an ingredient I never leave out) and a beautiful fresh basil vinaigrette. I serve this every summer for my family, and it pairs perfectly with grilled chicken or your favorite barbecue sides! :)
RECIPE: https://asimplepalate.com/blog/italian-pasta-salad/
INGREDIENTS:
1 lb dry fusilli pasta noodles
1 1/2 cups cherry tomatoes, halved
1 15 oz can garbanzo beans, rinsed and drained thoroughly
1 red bell pepper, diced
1/2 cup marinated artichokes
1/4 cup red onion, sliced or diced small
1/2 cup black olive, sliced
1/2 cup cheese cubes, either mozzarella balls, provolone cheese, or mild cheddar cheese
1/2 cup salami chunks (for thinly sliced salami, about 8 slices cut into pieces)
3/4 cup freshly grated Parmigiano Reggiano
Salad dressing: https://asimplepalate.com/blog/my-favorite-italian-vinaigrette/
TOOLS I USE & RECOMMEND
Chef Knife: https://amzn.to/3Rmaz0Q
Cheese Grater: https://amzn.to/3yc7OJi
Pepper Mill: https://amzn.to/3Sd2En6
Large Serving Bowl: https://c.c8.io/GUPHiex
Blender: https://amzn.to/46hKd6y
Dried Sicilian Oregano Brand: https://amzn.to/3YbsNGG or https://amzn.to/3YbsNGG
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