Quick and easy salad that’s full of flavor and texture. It’s made with conchiglie pasta, which are shell-shaped noodles that catch the dressing and the ingredients perfectly. It’s also loaded with fresh shaved Parmesan, garbanzo beans, kalamata olives, artichoke hearts, mini sweet peppers, and organic salami (for the meat eaters). The dressing is a simple but delicious combination of olive oil, honey, Dijon mustard, garlic, lemon juice, salt, and pepper. It’s a great salad to make ahead and enjoy for lunch or dinner, or to bring to a potluck or picnic.

Ingredients

For this antipasto salad, you’ll need:

• 12 oz conchiglie pasta, cooked according to package directions
• 1/4 cup fresh shaved Parmesan
• 1 cup garbanzo beans, drained and rinsed
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup artichoke hearts, drained and chopped
• 1/2 cup mini sweet peppers, sliced
• 1/4 cup organic salami, diced (optional)
• 2 tsp oregano

For the dressing, you’ll need:

• 1/3 cup virgin olive oil
• 2 tbs honey
• 2 tbs Dijon mustard
• 1 tbs minced garlic
• 1 fresh lemon, juiced (approx 1/4 cup)
• salt & pepper, to taste

Instructions

1. To make the dressing, whisk together the olive oil, honey, Dijon mustard, garlic, lemon juice, salt, and pepper in a small bowl. Set aside.
2. To make the salad, toss the cooked pasta with the Parmesan, garbanzo beans, olives, artichoke hearts, peppers, salami, and oregano in a large bowl. Drizzle the dressing over the salad and toss well to combine.
3. Refrigerate the salad for at least an hour to let the flavors meld, or serve at room temperature if you prefer.
4. Enjoy your refreshing antipasto salad with conchiglie pasta!

Tips and Variations

• You can use any pasta shape you like instead of conchiglie, such as penne, fusilli, or farfalle.
• You can use any cheese you like instead of Parmesan, such as feta, mozzarella, or goat cheese.
• You can use any beans you like instead of garbanzo beans, such as kidney beans, black beans, or white beans.
• You can use any olives you like instead of kalamata olives, such as green olives, black olives, or mixed olives.
• You can use any veggies you like instead of artichoke hearts and peppers, such as tomatoes, cucumbers, carrots, or celery.
• You can use any meat you like instead of salami, such as ham, turkey, or chicken.
• You can use any herbs you like instead of oregano, such as basil, parsley, or thyme.

Why You’ll Love This Antipasto Salad

• It’s a quick and easy salad that you can make with pantry staples and fresh produce.
• It’s a hearty and satisfying salad that’s packed with protein, fiber, and healthy fats.
• It’s a colorful and flavorful salad that’s perfect for any season or occasion.
• It’s a versatile salad that you can customize with your favorite ingredients and dressing.
• It’s a crowd-pleaser that everyone will enjoy, whether they’re vegetarian or not.

I hope you enjoy this refreshing antipasto salad with conchiglie pasta as much as I do. It’s one of my favorite salads to make, and it always gets compliments from my guests. Let me know what you think in the comments below, and don’t forget to share this recipe with your friends and family. Happy cooking! 😊