Miso Tomato Sando
1. Season your tomatoes: Slice your tomato into thick ½-inch slabs. Season both sides generously with salt and pepper. Sprinkle with sesame seeds, then let them sit for a few minutes while you prep the...
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Salami and Iceberg Antipasto Pasta Salad
Recipe by: Molly Baz
A cold, crunchy, deli-style pasta salad loaded with Genoa salami, iceberg lettuce, chickpeas, basil, Parm, and a punchy Dijonayo vinaigrette. It’s part antipasto platter, part pasta salad. Most importantly, it's exactly the kind of dish you want parked next to the grill.
Servings
4
This Recipe Uses
Tangy Dijonayo
2 bottle pack - $20
Ingredients
Instructions
1. Boil pasta:
- Bring a large pot of water to a boil over high heat. Salt very generously and add 8 ounces rigatoni corti. Cook according to box instructions, stirring occasionally, until pasta is tender.
- Drain and rinse under cold water until chilled.
2. Make dressing and assemble salad:
- Finely grate 1 garlic clove into a large bowl. Add ½ cup Ayoh Dijonayo, ¼ cup plus 2 tablespoons olive oil, ¼ cup white wine vinegar, and whisk to combine. Season with salt and pepper.
- Very thinly slice ½ red onion and add to the bowl, along with 1 can of drained and rinsed garbanzo beans, the cooked pasta, and ½ head iceberg lettuce, ripping into large but bite-sized pieces. Toss to combine until everything is well-coated with dressing. Finally, add the leaves from a 3-ounce package basil, ½ cup grated Parmigiano-Reggiano, and a 3-ounce package Genoa salami. Give a final toss, season to taste with salt and pepper, and serve.
