Antipasto Salad Recipe
Field greens, mixed salumi, orzo pasta, piquillo peppers, artichoke, kalamata olives, tomato, cucumbers, red onion, pepperoncini peppers, feta cheese, greek vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Cook the Orzo
In a large pot, bring salted water to a boil and add the orzo pasta. Cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- 2
Prepare the Mixed Salumi
Slice the mixed salumi into bite-sized pieces. Set aside for assembly.
- 3
Chop the Vegetables
Prepare the piquillo peppers, artichoke hearts, tomatoes, cucumbers, and red onion by chopping or slicing as indicated in the ingredients list. Place them in a large mixing bowl.
- 4
Add the Olives and Peppers
Add the sliced kalamata olives and pepperoncini peppers to the bowl with the chopped vegetables.
- 5
Combine the Salad Ingredients
To the mixing bowl, add the field greens, cooked orzo, mixed salumi, and crumbled feta cheese. Gently toss to combine all the ingredients.
- 6
Dress the Salad
Drizzle the Greek vinaigrette over the salad mixture. Toss gently until everything is evenly coated with the dressing.
- 7
Serve
Divide the antipasto salad among serving plates and serve immediately as a refreshing appetizer or main dish.