Lately we have made a Sunday night tradition of making a large batch of this pasta salad to bring to work for lunch throughout the week. As seen here, I have true love for anything that traditionally belongs on an antipasto platter, so it’s only fitting to create a simple pasta salad recipe filled with my favorite things (read: salami). Hope you’ll find it as delicious as I do!
Chop It: While a box of your favorite pasta shape is boiling, grab your favorite antipasto picks and cut them into bite sized pieces. I use four tomatoes on the vine, one cucumber, feta, a handful of mixed olives and salami. I’ve tossed in artichokes or prosciutto before as well. The world is your oyster.
Mix It: Next add all chopped ingredients into a bowl and combine with the al dente pasta. Drizzle three parts olive oil to one part balsamic vinegar and add salt, pepper, chopped basil and the juice of one lemon (not pictured). I’m not a measuring cup kind of girl, so I just add until it tastes just right.
Eat It: Divide into bowls and enjoy!
