Welcome to the first of hopefully many Summer Salads recipes! I love making all different kinds of salads over the summer to serve for dinner. I’m sharing this easy and delicious not so antipasta salad. It has all the flavors of a traditional antipasta salad but with the pasta! Make it ahead of time and serve cool when the days are long and hot and you don’t feel like cooking, and enjoy the leftovers for lunch the next day. Scroll down for this easy recipe.
Not so antipasta salad
Ingredients:
- 1 box cooked pasta
- 1 head romaine lettuce, chopped
- 1 jar banana peppers, drained
- 1 cup olives (halved)
- 1 cucumber, chopped
- 1 jar sun dried tomatoes (cut into small pieces)
- 1 jar marinated artichokes, drained and chopped
- pepperoni (cut into small chunks)
- fresh mozzarella balls
- olive oil and vinegar dressing (I used a three cheese olive oil and vinegar from Aldi, sooo good)
Directions:
- Cook 1 box of pasta until al dente and drain. (I usually will do this ahead of time so that it is chilled and store in my refrigerator in a large ziploc bag).
- In a large bowl combine the pasta and chopped vegetable/other salad ingredients.
- Top with dressing. (I used about 1/4-1/2 the bottle but you can add more the next day when having leftovers).
- Serve chilled and store in an airtight container in the refrigerator.
If you make this, be sure to share and tag me on Instagram @ourtiny_nest!
For more salad recipes, check out
This Peach Burrata Salad
Chopped Reuben Salad
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Not so antipasta salad
This salad has all the flavors of an antipasta salad but with the pasta! It's the perfect summer dinner when its super hot out and you want something cold.
Ingredients
- 1 box pasta cooked
- 1 head romaine lettuce chopped
- 1 jar banana peppers drained
- 1 cup olives halved
- 1 cucumber chopped
- 1 jar sun dried tomatoes drained and chopped
- 1 jar marinated artichokes drained and chopped
- 1 cup pepperoni cut into small pieces
- 1 container fresh mozzarella balls
- 1/2 bottle olive oil and vinegar dressing more to taste
Instructions
- Cook 1 box of pasta until al dente and drain. (I usually will do this ahead of time so that it is chilled and store in my refrigerator in a large ziploc bag).
- In a large bowl combine the pasta and chopped vegetable/other salad ingredients.
- Top with dressing. (I used about 1/4-1/2 the bottle but you can add more the next day when having leftovers).
- Serve chilled and store in an airtight container in the refrigerator.
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