Margherita®
Antipasto Salad
Everything you love about antipasto—robust Genoa salami, sharp gorgonzola cheese and an delectable assortment of vegetables—tossed together for a satisfying salad.
Prep Time
40 minutes
Total Time
40 minutes
Makes
8 servings
Ingredients
| 4 | ounces dry ditalini pasta (about 1 cup) | |
| 1 | package (10 ounces) hearts of romaine lettuce, chopped | |
| 1 | jar (12 ounces) marinated artichoke hearts, drained, coarsely chopped | |
| ½ | pound Margherita® Deli Genoa Salami, sliced ¾-inch thick (2 slices), cubed | |
| 1 | yellow squash, quartered lengthwise, sliced | |
| 1 | medium red bell pepper, chopped | |
| 1 | cup pepperoncini peppers, drained, chopped | |
| 2 | ounces Gorgonzola cheese, crumbled | |
| ½ | cup balsamic dressing |
Directions
| 1. |
Cook pasta according to package directions. Drain; rinse with cold water. |
|
| 2. |
Combine pasta, lettuce, artichokes, salami, squash, pepperoncini, bell pepper, and cheese in large bowl. Add dressing; toss to coat. Serve with additional dressing, if desired. |
Note: Substitute small shell macaroni for ditalini pasta, if desired.