Antipasto Salad
INGREDIENTS
•
Vinaigrette
•
3/4 Cup Olive Oil
•
2 Tablespoons Red Wine Vinegar
•
2 Tablespoons Balsamic Vinegar
•
1 Tablespoon Shallots, Finely Minced
•
1 Tablespoon Fresh Garlic, Minced
•
2 Tablespoons Dijon Mustard
•
1 1/2 Tablespoon Dried Italian Seasoning
•
1 Teaspoon Salt
•
1/2 Teaspoon Black Pepper
•
Salad
•
8 Ounces Rotini Pasta
•
15 Ounce Bag Romaine Lettuce, Torn into Bite-Sized Pieces
•
1 (10 Ounce) Container Grape Tomatoes, Cut in Half
•
1/4 Small Small Red Onion, Thinly Sliced
•
1/2 Red Bell Pepper, Juliened
•
1/2 Cup Basil Leaves, juliened
•
1 (15 Ounce) Can Garbanzo Beans, Drained and Rinsed
•
8 Cups Mozzarella, Diced into 1/4 Inch Cubes
•
8 Ounces Genoa Salami , Diced into 1/4 Inch Cubes
•
1 Cup Green Olives, Pitted, and Drained
•
1 Cup Black Olives, Pitted, and Drained
•
1/2 Cup Peperoncini Peppers, Sliced, and Drained
•
To Taste Salt
•
To Taste Pepper
Comments & Reviews
Just A Pinch Sweepstakes