Delicious Dish Tuesday: Antipasto Salad

Sep 30, 2014



Ingredients

  • 1/2 pound(s) farfalle pasta
  • 8 sun-dried tomato halves (not marinated), cut into strips
  • 1/3 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


Directions
  1. Bring a large pot of salted water to a boil over high heat. Add pasta; cook until tender but still firm to the bite, stirring occasionally. One minute before the pasta is cooked, add sun-dried tomatoes, to plump and soften.
  2. Drain pasta and tomatoes in a colander and transfer to a serving bowl. Add vinaigrette and the remaining salad ingredients, except for prosciutto, and toss together until evenly dressed. Divide salad onto four plates and top with prosciutto strips.    




Enjoy!

8 comments:

  1. Yum! Quick, easy, and delish! My kind of meal!

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  2. This is so good and easy to make!! definitely a perfect weeknight meal!

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  3. This dish has so many of my favorite things in it! Yum!

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  4. I love antipasto salads! The bowties are a great option with it as well :)

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  5. Looks wonderfully refreshing!! The bites of mozzarella and prosciutto would be my favorite! :) Thanks for sharing with us at Delicious Dish Tuesday!

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