Antipasto Pasta Salad with Parmesan Herb Vinaigrette

Name: Antipasto Pasta Salad with Parmesan Herb Vinaigrette
Total time: 50 min
Yield: 4
Ingredients: 1 cup extra virgin olive oil; 1/2 cup canola oil; 1/4 cup red wine vinegar; 3 tablespoons lemon juice about 1 large lemon; 1 sprig fresh basil parsley and chives; 1/2 cup freshly grated Parmesan cheese; 1 tablespoon Dijon mustard; 4 cloves garlic minced; 1/2 teaspoon crushed red pepper flakes or to taste; salt; freshly ground black pepper; salt unchecked▢; 2 broccoli large, crowns cut into florets, approximately 4-5 cups; 1 pound farfalle bowtie pasta; olive oil unchecked▢; 1 medium red onion finely chopped, approximately 1 cup; 1 large red bell pepper seeded and chopped; 15 ounces garbanzo beans chickpeas, drained and rinsed garbanzo beans, chickpeas, drained and rinsed; 12 ounces artichoke heart marinated, quarters halved widthwise; 1/2 cup halved kalamata olives pitted and; 6 ounces salami such as Genoa cut into bite-sized pieces; 8 ounces mozzarella cheese cut into ¼ to ½-inch pieces cut into ¼ to ½-inch pieces; fresh basil leaves unchecked▢, for garnish, optional; chopped parsley unchecked▢, for garnish, optional; freshly grated Parmesan cheese unchecked▢

FROM A CHEF’S KITCHEN

25Ingredients

50Minutes

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Ingredients

US|METRIC

4 SERVINGS

1 cup extra virgin olive oil

1/2 cup canola oil

1/4 cup red wine vinegar

3 Tbsp. lemon juice (about 1 large lemon)

1 sprig fresh basil (parsley and chives)

1/2 cup freshly grated Parmesan cheese

1 Tbsp. Dijon mustard

4 cloves garlic (minced)

1/2 tsp. crushed red pepper flakes (or to taste)

salt

freshly ground black pepper

salt (unchecked▢)

2 broccoli (large, crowns cut into florets, approximately 4-5 cups)

1 lb. farfalle (bowtie pasta)

olive oil (unchecked▢)

1 medium red onion (finely chopped, approximately 1 cup)

1 large red bell pepper (seeded and chopped)

15 oz. garbanzo beans (chickpeas, drained and rinsed garbanzo beans, chickpeas, drained and rinsed)

12 oz. artichoke heart (marinated, quarters halved widthwise)

1/2 cup halved kalamata olives (pitted and)

6 oz. salami (such as Genoa cut into bite-sized pieces)

8 oz. mozzarella cheese (cut into ¼ to ½-inch pieces cut into ¼ to ½-inch pieces)

fresh basil leaves (unchecked▢, for garnish, optional)

chopped parsley (unchecked▢, for garnish, optional)

freshly grated Parmesan cheese (unchecked▢)

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Antipasto Pasta Salad with Parmesan Herb Vinaigrette

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