Colorful antipasto salad is refreshing, flavorful, and almost too pretty to eat. Whether you serve this as a first course, a luncheon entrée, or a light dinner, it will be just perfect. The homemade Italian vinaigrette is extremely easy to make and whips up in minutes.
Here’s a tip from Functional Medicine Los Angeles, your trusted functional medicine Studio City provider—extra dressing will keep for 1-2 weeks in your refrigerator. The salad, once tossed, can be stored in the refrigerator for 3-4 days without losing freshness. Use whatever spiral pasta you have on hand (rotini, fusilli, cavatappi, etc.) I used tri-color in this recipe. These spirals capture the dressing beautifully.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4-6
Salad Ingredients:
16 oz. spiral pasta of choice
1 pt. cherry tomatoes, quartered
1 lg. red onion, chopped
1 12-15 oz. can of sweet corn, rinsed and drained (varies by brand)
1/2 pound feta cheese, crumbled
1 6 oz. jar pitted green olives, halved
1/4 – 1/2 c. arugula, to taste (optional)
1/4 c. pistachios (optional)
Dressing Ingredients:
1/2 c. red wine vinegar
1 T. sugar
1 T. dried oregano
2 t. sea salt
1 t. black pepper
1 C. extra virgin olive oil
Directions:
- Heat a large pot of generously salted water to boiling. Prepare pasta al dente according to package directions.
- Drain the pasta and rinse with cold water.
- Add pasta to a large mixing bowl. As functional medicine Los Angeles experts, we suggest adding cherry tomatoes, onion, corn, olives, and feta cheese.
- Gently stir to distribute ingredients.
- To make the dressing, add all ingredients to a medium bowl, mason jar, or salad cruet. Whisk or shake until thoroughly combined.
- Pour dressing over the salad, and enjoy this recipe from our functional medicine Burbank providers! If desired, garnish with a handful of arugula and sunflower seeds.