Granite Falls IGA Recipes
https://www.gfiga.com/Recipes/Detail/3980/
Antipasto Salad
Yield: Makes 6-8 servings
Ingredients
| 3/4 | cup | prepared Italian salad dressing | |
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| 2 | teaspoons | Dijon mustard | |
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| 3 | Tablespoons | chopped fresh basil | |
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| 3/4 | pound | sliced Genoa OR other hard salami, cut into thin strips | |
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| 1/2 | pound | provolone cheese, cut into 1/2- inch cubes | |
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| 1 | can | (15 ounce) garbanzo beans, rinsed and drained | |
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| 3 | large tomatoes, seeded and chopped | ||
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| 6 | sun-dried tomatoes packed in oil, cut-up | ||
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| 1 | medium green bell pepper, cut into thin strips | ||
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| 1 | bunch | green onions, thinly sliced | |
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| 1/2 | cup | ripe olive pieces | |
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| 1 | cup | penne pasta, cooked according to package directions, drained and cooled to room temperature | |
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| Chopped fresh spinach | |||
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Directions:
In a large bowl, mix together Italian dressing, mustard and basil.
Add salami, cheese, beans, fresh and sun-dried tomatoes, green pepper, green onions and olives. Toss to mix well.
Add pasta and toss well. Refrigerate 1 to 2 hours to allow flavors to blend. Toss again before serving. Serve on a bed of chopped fresh spinach.
Source: "365 Easy One-Dish Meals" by Natalie Haughton
Please note that some ingredients and brands may not be available in every store.
Granite Falls IGA Recipes
https://www.gfiga.com/Recipes/Detail/3980/
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