Delicious Dish Tuesday: Antipasto Salad

Sep 30, 2014


  • 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

  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.    



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

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

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

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

  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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