White Bean Antipasto Salad

Name: White Bean Antipasto Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 2 garlic cloves; 1/3 cup olive oil; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; pinch chili flakes; 1 can Petite Diced Tomatoes; 2 cups arugula; 2 (15 ounce) cans cannellini beans; 1 cup artichokes; 1 cup castelvetrano olives; 1 cup pepperoncini peppers; 1 cup roasted red peppers; 2 ounces salami; 1 cup mozzarella cheese; 3 tablespoons fresh basil

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Serves:

6 people

Prep Time:

20 minutes

Cook Time:

0 minutes

This White Bean Antipasto Salad is packed with flavor and protein. It is quick and easy to assemble, and is the ultimate salad for warm Summer months.

Ingredients

Copy Ingredients

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 garlic cloves, grated
1/3 cup olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
pinch chili flakes
1 can Tuttorosso® Petite Diced Tomatoes, use 1/3 cup of juice from can for dressing, reserve tomatoes
2 cups arugula
2 (15 ounce) cans cannellini beans, drained and rinsed
1 cup artichokes, (hearts) drained and chopped
1 cup castelvetrano olives, halved
1 cup pepperoncini peppers, chopped
1 cup roasted red peppers, chopped
2 ounces salami, cut into bite sized pieces
1 cup mozzarella cheese, halved balls
3 tablespoons fresh basil, chopped

Instructions

In a bowl, combine the first 8 ingredients to make the dressing. Use only the juice from the Tuttorosso Tomatoes for the dressing, reserve the tomatoes. Shake well, set aside.
In a large bowl, add arugula lettuce, cannellini beans, artichokes, olives, pepperoncini, roasted red peppers, diced tomatoes, salami, mozzarella balls, and fresh basil.
Drizzle the dressing over the salad and toss to combine. If you don't serve immediately, don't add the arugula until ready to serve.
Refrigerate if you prefer.

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White Bean Antipasto Salad

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