White Bean Antipasto Salad

20 minutes Prep Time
6 Servings

This White Bean Antipasto Salad is packed with flavor and protein.  It is quick and easy to assemble, and is the ultimate salad for warm Summer months.

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, grated
  • 1/3 cup olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • pinch chili flakes

  • 1 can Tuttorosso® Petite Diced Tomatoes 14.5 oz, use 1/3 cup of juice from can for dressing, reserve tomatoes

  • 2 cups arugula
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1 cup artichokes, (hearts) drained and chopped
  • 1 cup castelvetrano olives, halved
  • 1 cup pepperoncini peppers, chopped
  • 1 cup roasted red peppers, chopped
  • 2 ounces salami, cut into bite sized pieces
  • 1 cup mozzarella cheese, halved balls
  • 3 tablespoons fresh basil, chopped

Instructions

Step one

In a bowl, combine the first 8 ingredients to make the dressing.  Use only the juice from the Tuttorosso Tomatoes for the dressing, reserve the tomatoes.  Shake well, set aside.  

Step two

In a large bowl, add arugula lettuce, cannellini beans, artichokes, olives, pepperoncini, roasted red peppers, diced tomatoes, salami, mozzarella balls, and fresh basil.

Step three

Drizzle the dressing over the salad and toss to combine.  If you don’t serve immediately, don’t add the arugula until ready to serve. 

Step four

Refrigerate if you prefer. 

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