antipasto pasta salad
Full of pantry staples, this is an easy low maintenance pasta salad with a light pesto vinaigrette.
Servings: 6
Ingredients
- 1 pound small pasta
- 1 jar marinated artichoke hearts drained
- 1/2 cup sun-dried tomatoes in oil chopped
- 1/2 cup hot banana peppers roughly chopped
- 2 cups mini bocconcini drained (sub mozzarella)
- 1/2 cup black olives sliced
- 1/4 cup red onion diced
- 1 cup arugula
- 1 cup cucumber chopped
- 1 lemon zested
- 1/4 cup fresh basil leaves chopped
- For the dressing
- 2 TBS pesto store bought or homemade
- 1 TBS sun-dried tomato oil
- 1/4 cup olive oil
- 1 tsp balsamic vinegar
- 1 tsp honey
- 1 tsp dijon mustard
- 1 lemon juiced
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta al dente according to package directions. Drain and rinse under cold water and add to a large bowl.
- To make the dressing combine all the ingredients into a jar or container and shake to combine. Set aside.
- To assemble the salad: Combine remaining ingredients with the cooked pasta tossing to evenly distribute. Pour the salad dressing over top and stir to evenly coat. Serve immediately or let cool in the refrigerator.