Saturday, June 5, 2010

Antipasto Salad

This is a fresh summer side dish that you can adjust to the tastes of your family.

Antipasto Salad

This recipe is free of milk, eggs, peanuts, tree nuts, fish and shellfish

*can be wheat free if you use wheat free pasta

*can be soy free if you make your own vinaigrette/dressing

*if you use pepperoni, make sure that it is not cross contaminated if cut in the deli (ask them to clean the machine for you)


16 oz. bow tie pasta (or something similar if using wheat free pasta), cooked

3/4 bottle of Kraft Italian Dressing (I like the one that says no artificial preservatives on the bottle...Kraft Seven Seas Viva Italian also only contains soy) *make your own dressing for soy free version

1 can of kidney beans, rinsed

1 can of chickpeas, rinsed

1 pint grape tomatoes, cut in half (you could always use tomatoes from the garden also

small box of frozen green beans, cooked

1 can of pitted olives, drained and cut in half

1 green pepper, chopped

1 yellow or purple onion, chopped

4 oz of pepperoni (I bought Boarshead already prepackaged that did not have nitrites or nitrates), cut into small pieces *leave out pepperoni for a vegetarian version

Put all ingredients in a large bowl, stir and put in the refrigerator so the flavors come together.

Serve cold. Enjoy!

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