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Marinated Antipasto Salad, Thm S

Cut the salame and bucatini into bite-size chunks (I did 1/4 inch pieces). Roughly chop all the other ingredients and add them to a large bowl. In a small jar or bowl, combine the vinegar, herbes de Provence, salt and pepper. Stream in the EVOO as you whisk until the dressing comes together. Taste and adjust for seasoning as needed. Drizzle the salad with 2 Tbsp of the dressing and toss to combine. . .

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Servings: 12

Prep Time: 00:10

Cook Time: 00:00

Main Ingredients

1 roll of dry italian salame, sopressata, or hot ham (or a combo! )

1 8- oz container bucatini (small fresh mozzarella rounds)

1/2 about c mixed marinated olives (i got green and black, even though i hate green olives)

1/4 about c pickled cherry peppers

1/2 about c marinated artichokes

1 cup cherry tomatoes (i use the heirloom cherries from trader joe's-tasty and colorful! )

2 tsp balsamic vinegar

6 tbsp evoo

2 tsp herbes de provence (or dried italian seasoning)

salt and pepper

Preparation

1Cut the salame and bucatini into bite-size chunks (I did 1/4 inch pieces). Roughly chop all the other ingredients and add them to a large bowl.

2In a small jar or bowl, combine the vinegar, herbes de Provence, salt and pepper. Stream in the EVOO as you whisk until the dressing comes together. Taste and adjust for seasoning as needed.

3Drizzle the salad with 2 Tbsp of the dressing and toss to combine. Cover and marinate for 4 hours, or overnight.

Additional Notes

*Party ideas: Serve as is or on skewers (just cut everything a little bigger). For individual servings you can have it as is, or put it over mixed greens with some onions and cucumbers and drizzle with some additional balsamic dressing (this was my favorite!).

Credit: Erin Murray, My Fling with Food

Reviews: 0

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