RECIPE

Antipasto Salad

Name: Antipasto Salad
Ingredients: ½ lb Farfalle (bow pasta); ½ cup Extra Virgin Olive Oil; ¼ cup Lemon Juice; Zest of 1 Lemon; 1 Small Shallot (Minced); 1 tbsp Marjoram Leaves; 1 tbsp Honey; ¼ cup Parmesan Cheese (Grated ); 2 tbsp Toasted Pine Nuts; ½ tsp Red Chili Flakes; Salt & Freshly Ground Black Pepper; 2 cups Fresh Basil Leaves (Roughly Chopped); 2 Roasted Red Bell Peppers (Sliced); 2 tsp Fresh Oregano (Chopped); 1 jar (14 oz) Marinated Artichoke Hearts (Drained); ½ cup Oil-Packed Sun-dried Tomatoes; 8 oz Buffalo Mozzarella (Torn); ½ cup Pitted Olives; 1-2 cups Baby Arugula; 2 tbsp Mixed Chopped Parsley and Fennel Fronds (To Garnish); Parmesan Shavings (To Taste)

Catherine’s Farmhouse Kitchen: Quarantine Edition

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Antipasto Salad

Ingredients

½ lb Farfalle (bow pasta)
½ cup Extra Virgin Olive Oil
¼ cup Lemon Juice
Zest of 1 Lemon
1 Small Shallot Minced
1 tbsp Marjoram Leaves
1 tbsp Honey
¼ cup Parmesan Cheese Grated
2 tbsp Toasted Pine Nuts
½ tsp Red Chili Flakes
Salt & Freshly Ground Black Pepper
2 cups Fresh Basil Leaves Roughly Chopped
2 Roasted Red Bell Peppers Sliced
2 tsp Fresh Oregano Chopped
1 jar (14 oz) Marinated Artichoke Hearts Drained
½ cup Oil-Packed Sun-dried Tomatoes
8 oz Buffalo Mozzarella Torn
½ cup Pitted Olives
1-2 cups Baby Arugula
2 tbsp Mixed Chopped Parsley and Fennel Fronds To Garnish
Parmesan Shavings To Taste

Instructions

Bring a large pot of salted water to a boil. Cook the pasta to al dente and drain.
Meanwhile, using a large mixing bowl, add the extra virgin olive oil, vinegar, the shallot, lemon zest, parmesan, pine nuts, salt, and pepper and mix the dressing well until emulsified.
Then add in the bell peppers, artichokes, olives, hot pasta, red chili flakes, arugula, chopped parsley and fennel fronds and the mozzarella. Mix well to combine all the flavors.
Top with the fennel fronds and some parmesan shavings. Serve warm or chilled.