Antipasto Salad
Antipasto Salad is an moderately easy dinner. Made with bow tie pasta (1/2 c.), unprepared, 1/4 lb. stella fontina cheese, cut in 1/4-inch cubes, 1/2 clove garlic, pressed, 1 can white asparagus and 1 can hearts of palm, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Prepare bow tie pasta; rinse and drain.
Let cook and set aside.
Rinse and drain asparagus, then cut into 1/2-inch sections.
Set aside.
Rinse and drain hearts of palm.
Cut into slices about 1/4-inch thick.
Set aside.
Rinse and drain artichoke hearts and section like a pie into 6 or 8 sections.
Set aside.
Cube cheese and set aside.
Combine vegetables, cheese and pasta in bowl.
Mix oil and vinegar and spices to taste.
Sprinkle over salad.
Toss lightly.
Enjoy!
π· Perfect Pairings
Complete your meal with these
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