Meal Prep Friendly Antipasto Pasta Salad
Servings: 4
Ingredients
For the dressing
- 1/4 cup olive oil extra virgin
- 1/4 cup red wine vinegar sub white wine or apple cider vinegar
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp basil dried
- 1/4 tsp red pepper flakes optional, skip if you don't like heat
- salt and pepper to taste
For the pasta salad
- 1 cup orzo
- 12 oz roasted red peppers canned or jarred, drained and roughly chopped
- 14 oz can of artichoke hearts sub jarred, drained and roughly chopped
- 1 cup olives cut in half, your choice, pick a few different kinds if you like!
- 10 oz cherry tomatoes sub grape tomatoes, cut in half
- 15 oz canned chickpeas optional, sub cannellini or kidney beans, drained and rinsed
- 4 oz salami chopped, sub cured meat of your choice
- 1/4 cup capers optional
- 1 cup mozzarella cheese cubed, sub hard cheese of your choice
- 1/2 cup basil roughly chopped, sub parsley or fresh herbs of your choice
- 1 cup kale optional, roughly chopped
Instructions
- 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!