Summer Orzo Antipasto Salad

Now that it’s officially BBQ Season it’s time to break out the fresh, light side dishes. This salad combines all of my favorite antipasto ingredients in an easy to eat pasta salad that goes great alongside a juicy burger or brat! It is easy to make, can be served chilled or room temperature and tastes just as good (if not better) the second day! I think olives, red onion and garbanzo beans would be good additions to this recipe as well.

Summer Orzo Antipasto Salad:

  • 2 cups Orzo prepared according to package instructions then chilled (makes about 5 cups cooked pasta)
  • 1 (8.5 oz.) can artichoke hearts, drained and sliced
  • 1 stick pepperoni or salami, diced
  • 1 c. Monterey Jack or Provolone cheese, diced
  • 1 pt. cherry or grape tomatoes cut in half
  • 1 red bell pepper, diced
  • ½ cup toasted pine nuts

Toss all ingredients (except dressing) in a large bowl. Add dressing and toss. Transfer all to a large bowl. Refrigerate for at least one hour

ANTIPASTO DRESSING:

  • 3 med. cloves garlic, crushed or grated
  • 3 tbsp. chopped fresh basil
  • 1/2 tsp. oregano
  • 1 tbsp. fresh parsley
  • 1/2 teaspoon salt (or to taste)
  • pepper to taste
  • 1/4 c. balsamic vinegar
  • 1/4 c. red wine vinegar
  • 1 c. olive oil

Check out this and more yummy recipes at Chow City!

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