Antipasto Salad
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Antipasto Salad Recipe
Updated March 2025
Chef’s Tips:
* This antipasto salad recipe is infinitely customizable to make with whatever you have on hand.
* If you are serving only a few people, feel free to halve the ingredients.
* This salad gets better with time. You can make it a day ahead, just be sure you add the arugula and basil right before serving.
Ingredients
- 1 pack Farm Boy™ Gluten Free Cheese Tortellini cooked
- 1 pack Farm Boy™ Fennel Grissini
- 1 pack Farm Boy™ Prosciutto
- 1 cup Farm Boy™ Giardiniera drained
- 1 cup pitted green olives or kalamata olives
- 1 cup mini bocconcini drained
- 1 jar Farm Boy™ Marinated Artichoke Hearts drained
- 1 cup pickled red bell peppers drained and sliced
- 1 pack Farm Boy™ Organic Mozzarella Cheese cubed
- ½ pack Farm Boy™ Rosette de Lyon Classic French Style Salami thinly sliced into strips
- 1 cup Farm Boy™ Hot Chorizo thinly sliced
- 3 cups baby arugula or chopped romaine lettuce
- Farm Boy™ Italian Vinaigrette or Farm Boy™ Italian Vinaigrette to taste
- basil leaves for garnish
Directions
- Cook Farm Boy™ Gluten Free Cheese Tortellini in boiling salted water for 2-3 minutes, only until they float. Drain and reserve.
- Wrap Farm Boy™ Prosciutto around Farm Boy™ Fennel Grissini and reserve.
- In large bowl, combine cooked Farm Boy™ Cheese Tortellini, Farm Boy™ Giardiniera, pitted green olives, mini bocconcini, Farm Boy™ Marinated Artichoke Hearts, pickled red bell peppers, Farm Boy™ Organic Mozzarella Cheese, Farm Boy™ Rosette de Lyon Classic French Style Salami, Farm Boy™ Hot Chorizo, and baby arugula.
- Toss with Farm Boy™ Italian Vinaigrette to taste.
- Garnish with basil leaves and wrapped grissini and serve immediately.