Hi! If you’re here from my #passthedish takeover, Welcome!
I love that Alex asked me to make a dish inspired by family, and growing up- my mom made that salad a ton. We used to eat at this pizza place that put all your favorite pizza toppings and pasta over greens, and it was just SO good. Maybe it was the cooked noodles to get me to eat the veggies, but whatever it was, it works! I still crave it to this day. I love the warm noodles with the crisp, crunchy veggies, some grilled chicken or cut up salami and prosciutto, and a sassy vinaigrette. I know it’s traditionally called an Antipasto Salad, or Antipasto Platter, but as a little kid, I for some reason thought it was hilarious to call something Anti-Pasta that had Pasta all in it! Plus it’s pretty fun to say five times fast. Who knows why things stick, but anyways- I hope you’ll make this at home, and let me know what you think! Make it your own, add what you have, and bonus points if you eat it out of a Big A** Bowl!
Mom’s “Antipasta” Pasta Salad
serves 4
prep time: 30 minutes
cook time: 15 minutes
Ingredients
4 cups mixed greens
1 cup chopped cucumber
1 cup chopped bell pepper, roasted
1 cup chopped tomatoes
1/3 cup sliced olives
1/3 cup pepperoncini peppers
1/3 cup grated parmesan
1/3 cup red onion
1.5 lb chicken breast, or sub 8oz of salami and prosciutto
1/2 box pasta, I use Jovial Foods GF Brown Rice Pasta
Sweet & Sassy Italian Vinaigrette
1 cup pepperoncini liquid, or red wine vinegar
1/2 cup olive oil
1/3 cup grated parmesan cheese
1/4 cup honey
2 tsp dried oregano
2 tsp garlic powder
1 tsp chili flake
1 tsp salt & 1 tsp pepper
Directions
1. Combine all ingredients for vinaigrette in jar and shake up to combine, or blend. Pour half the dressing mixture over chicken breast and marinate for 30 minutes. You can absolutely do this overnight, too!
2. Preheat grill to medium-high heat. While chicken is marinating, cook pasta to box instructions, rinse, and set aside.
3. Grill chicken for about 6-8 minutes per side, until cooked through, or meat thermometer reads 160-165 degrees. Let rest for 10 minutes before slicing.
4. Assemble salad! Mix greens with pasta and a drizzle of dressing, then add the rest of your toppings and the grilled chicken. Drizzle with remaining dressing and then serve!
Hope you love this recipe as much as we do! If you make it at home, be sure to tag me on instagram, @thatswhatsheeats, so I can keep up with your foodie journey!
Thanks for reading!
-Aubrey
#thatswhatsheeats