Antipasto Salad

Catherine’s Farmhouse Kitchen: Quarantine Edition


Antipasto Salad


  • 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


  • 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.