Salami and Iceberg Antipasto Pasta Salad – Ayoh!
Your Cart0 items
Sorry, looks like we don't have enough of this product.
Your cart is currently empty.
ItemsFree
Subtotal
Free
Checkout Now
Loading product details...
Add to Cart
Servings4
This Recipe Uses
Tangy Dijonayo
2 bottle pack - $20
Add to Cart
Ingredients
Produce
- 1 garlic clove
- ½ red onion
- ½ head iceberg lettuce
- One (1-ounce) package basil
Pantry
- Kosher salt and freshly ground black pepper (sourced from my pantry)
- 8 ounces Rigatoni Corti/Mezzi Rigatoni Pasta
- ½ cup Ayoh Dijonayo
- ¼ cup plus 2 tablespoons olive oil (sourced from my pantry)
- ¼ cup white wine vinegar
- One (15.5-ounce) can garbanzo beans
Dairy
- ½ cup grated Parmigiano-Reggiano
Protein
- One (3-ounce) package sliced Genoa salami
Instructions
1. Boil pasta:
- Bring a large pot of water to a boil over high heat. Salt very generously and add 8 ounces rigatoni corti. Cook according to box instructions, stirring occasionally, until pasta is tender.
- Drain and rinse under cold water until chilled.
2. Make dressing and assemble salad:
- Finely grate 1 garlic clove into a large bowl. Add ½ cup Ayoh Dijonayo, ¼ cup plus 2 tablespoons olive oil, ¼ cup white wine vinegar, and whisk to combine. Season with salt and pepper.
- Very thinly slice ½ red onion and add to the bowl, along with 1 can of drained and rinsed garbanzo beans, the cooked pasta, and ½ head iceberg lettuce, ripping into large but bite-sized pieces. Toss to combine until everything is well-coated with dressing. Finally, add the leaves from a 3-ounce package basil, ½ cup grated Parmigiano-Reggiano, and a 3-ounce package Genoa salami. Give a final toss, season to taste with salt and pepper, and serve.