Antipasto Salad Recipe

Antipasto Salad Recipe

Antipasto Salad Recipe:

 

Serves: 2-3

Prep time: 15 mins

Cooking time: 5 mins (Roasting time for bell pepper)

Dressing ingredients:

Honey:2 tsp

Garlic cloves: 2 minced

Salt: to taste

Dried chilli flakes: 1tsp

Italian seasoning: 1 tsp

Crushed pepper powder: 2 tsp

Mustard sauce: 2 tsp

Olive oil: 2 tbsp

Lemon juice: 1 tbsp

 

Salad ingredients:

Gluten free pasta boiled: 1 cup (I used quinoa pasta)

Cucumber: 1 cup chopped

Tomato: 1 diced

Red radish: 3-4 sliced

Olives: the amount you like

Peperoncini (skip this if you want to make this vegetarian. I skipped it): 1/2 cup

Onion: 1/2 diced

Cheese: shredded 3 tbsp

Coriander: 1/3 cup

Red/yellow roasted bell peppers: 1. Chopped

 

Mix all the ingredients for the dressing except the olive oil in a bowl. Then slowly pour in the olive oil while whisking the ingredients constantly until all the olive oil is mixed into the dressing, and it’s emulsified.

Pour this over the salad ingredients. Add in the grated cheese. Refrigerate this for half an hour, serve cold.



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