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Salad

Antipasto Salad

Everything you love about antipasto robust Genoa salami, sharp gorgonzola cheese and an delectable assortment of vegetables tossed together View More expand_more

Everything you love about antipasto robust Genoa salami, sharp gorgonzola cheese and an delectable assortment of vegetables tossed together for a satisfying salad.

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Antipasto Salad
alarm
Total Time:
40 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
8 Servings

Ingredients


Product ImageGenoa Salami
4 Ounces
Dry Ditalini Pasta (About 1 Cup)
4 Ounces
1 Package (10 Ounces)
Hearts Of Romaine Lettuce, Chopped
1 Package (10 Ounces)
1 Jar (12 Ounces)
Marinated Artichoke Hearts, Drained, Coarsely Chopped
1 Jar (12 Ounces)
1/2 Pound
Margherita® Deli Genoa Salami, Sliced 3/4-Inch Thick (2 Slices), Cubed
1/2 Pound
1
Yellow Squash, Quartered Lengthwise, Sliced
1
1
Medium Red Bell Pepper, Chopped
1
1 Cup
Pepperoncini Peppers, Drained, Chopped
1 Cup
2 Ounces
2 Ounces Gorgonzola Cheese, Crumb
2 Ounces
1/2 Cup
Balsamic Dressing
1/2 Cup

Directions


  1. Cook pasta according to package directions. Drain; rinse with cold water.

  2. Combine pasta, lettuce, artichokes, salami, squash, pepperoncini, bell pepper, and cheese in large bowl. Add dressing; toss to coat. Serve with additional dressing, if desired.

  3. Note: Substitute small shell macaroni for ditalini pasta, if desired.

Ingredients


4 Ounces
Dry Ditalini Pasta (About 1 Cup)
4 Ounces
1 Package (10 Ounces)
Hearts Of Romaine Lettuce, Chopped
1 Package (10 Ounces)
1 Jar (12 Ounces)
Marinated Artichoke Hearts, Drained, Coarsely Chopped
1 Jar (12 Ounces)
1/2 Pound
Margherita® Deli Genoa Salami, Sliced 3/4-Inch Thick (2 Slices), Cubed
1/2 Pound
1
Yellow Squash, Quartered Lengthwise, Sliced
1
1
Medium Red Bell Pepper, Chopped
1
1 Cup
Pepperoncini Peppers, Drained, Chopped
1 Cup
2 Ounces
2 Ounces Gorgonzola Cheese, Crumb
2 Ounces
1/2 Cup
Balsamic Dressing
1/2 Cup

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