Antipasti Salad

(from kylerhea’s recipe box)

1 stalk of celery and about 2 cups of micro pasta shells to make it a complete meal

Source: Crumbly Cookie Net

Categories: December2013, Faves, Italian, PotLuck, Salads

Ingredients

  • 1 pint grape tomatoes, halved
  • 1 clove garlic, unpeeled
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 (6.27 ounce) jars marinated quartered artichoke hearts, preferably grilled, drained but not rinsed
  • 1 cup kalamata olives, halved
  • 8 ounces fresh mozzarella, cubed
  • 4 ounces sliced salami or mini pepperoni
  • 1/2 small red onion, sliced thin
  • 2 ounces parmesan, diced small
  • 1/4 cup minced parsley
  • 1/4 cup pepperoncini, sliced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil

Directions

  1. Heat the oven to 350 degrees. Arrange the tomatoes cut side up on a baking sheet; place the garlic on the

  2. baking sheet. Bake until the tomatoes are slightly shriveled and the garlic is soft, about 30 minutes. Cool to room temperature.

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