Antipasto Pasta Salad

Antipasto Pasta Salad
Antipasto Pasta Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound farfalle pasta

  • 8

    sun-dried tomato halves, cut into strips

  • 1/3

    cup balsamic vinaigrette

  • 1

    (8 ounce) fresh mozzarella , cut into bite size cubes

  • 1

    pint (2 cups) mixed cherry tomatoes halved

  • 1

    small fresh fennel bulb, cored, thinly sliced

  • 2

    cups baby arugula

  • 1/2

    cup small fresh basil leaves

  • 1/4

    cup sniped fresh chives

  • 12

    pitted kalamata olives, havled

  • 1/4

    tsp freshly ground black pepper

  • 2

    ounces sliced prosciutto, cut crosswise into thin stripes

Directions

1. Bring a large pot of salted water to a boil over high heat. Add pasta: cook until tender but still firm to the bite. One minute before the pasta is cooked, add sun dried tomatoes, to plump and soften. 2. Drain pasta and tomatoes in a colander and transfer to a serving bowl. Add dressing and the remaining ingredients, except for the prosciutto, and toss together until evenly dressed. Divide salad onto four plates and top with prosciutto strips.

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