Grab your blanket and lemonade, as this antipasto salad recipe is ready to send you outside for a picnic in the sun.
Ingredients, Makes 8 servings
8 ounces bow tie pasta
1/4 cup olive oil
2 tablespoons red wine vinegar
2 large garlic cloves, minced
1 teaspoon sea salt
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 pint grape tomatoes
1 cup pitted and sliced kalamata or black olives
1 cup chopped fresh basil
1 package Tofurky® Pepp’roni Deli Slices, sliced in ¼” wide strips
1. Cook pasta according to package directions. Drain and rinse with cold water until cooled.
2. In a small bowl, whisk together oil, vinegar, garlic, and salt. Set aside.
3. In a large bowl, gently toss pasta, pepperoni, artichokes, tomatoes, olives, and basil. Toss with vinaigrette just before serving. If desired, add fresh ground black pepper to taste.
More information: https://tofurky.com/