FROM A CHEF'S KITCHEN

Antipasto Pasta Salad

with Parmesan Herb Vinaigrette

Antipasto Pasta Salad with Parmesan Herb Vinaigrette is the perfect addition to your backyard barbecue, picnic, pot luck or just an easy, delicious grab-and-go lunch!

  Ingredients:

Broccoli Crowns Bowtie Pasta Garbanzo Beans Artichoke Hearts Parmesan Dijon Mustard Basil Lemon Juice

Vinaigrette

Combine all the vinaigrette ingredients in a food processor or blender. Process until smooth. Refrigerate until needed.

Cook 

Bring a pot of salted water to a boil. Cook broccoli for 5 seconds. Drop into an ice bath and let cool. Drain and set aside. Cook pasta according to the package directions. Rinse and toss with olive oil.

Combine

Combine all the salad ingredients in a large bowl. Toss in the blanched broccoli.

Garnish

Drizzle with dressing as desired. Garnish with fresh basil leaves, chopped parsley and Parmesan cheese.

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