Meal Prep Friendly Antipasto Pasta Salad
Serves 4
15 mins prep
10 mins cook
0 mins total
For the dressing
cupolive oilextra virgin
cupred wine vinegarsub white wine or apple cider vinegar
tsplemon juice
tspbasildried
tspred pepper flakesoptional, skip if you don't like heat
salt and pepper to taste
For the pasta salad
cuporzo
ozroasted red pepperscanned or jarred, drained and roughly chopped
ozcan of artichoke heartssub jarred, drained and roughly chopped
cupolivescut in half, your choice, pick a few different kinds if you like!
ozcherry tomatoessub grape tomatoes, cut in half
ozcanned chickpeasoptional, sub cannellini or kidney beans, drained and rinsed
ozsalamichopped, sub cured meat of your choice
cupcapersoptional
cupmozzarella cheesecubed, sub hard cheese of your choice
cupbasilroughly chopped, sub parsley or fresh herbs of your choice
cupkaleoptional, roughly chopped
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Prepare the orzo. Bring a large pot of salted water to boil and cook the orzo according to the package instructions. When the orzo is done, drain it and run it under cold water to stop the cooking.
While the orzo cooks, prepare the dressing. Add the olive oil, red wine vinegar, lemon juice, garlic powder, dried herbs, red pepper flakes, and salt and pepper to a jar with a lid. Shake well to combine, then taste and adjust seasonings if needed. Store in the fridge until ready to use. Shake well before each use! If the oil hardens completely in the fridge, microwave for 10-15 seconds before use.
Prepare the salad ingredients. To a large bowl, add the cooked orzo, dressing, roasted red peppers, artichoke hearts, olives, tomatoes, chickpeas, salami, capers, mozzarella, basil, and kale (optional). Toss with tongs or two large spoons to combine all of the ingredients.
Separate the salad into your meal prep containers. Happy prepping!