Fresh Linguini Antipasto

Fresh Linguini Antipasto
  • Prep Time: 15
  • Total Time: 30
  • Servings: 8

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About this Recipe

A traditional and delicious take on linguine.


1 Pkg Olivieri® Linguini
3 tbsp (45 mL) Olive oil
1 Pkg Schneiders® all beef salami, sliced
2 Cloves garlic, thinly sliced
1 Green pepper, sliced
1 Red pepper, sliced
1 Small red onion, sliced
1 (398 mL) Can artichoke hearts, drained and quartered
1 cup (250 mL) Kalamata olives
1/2 cup (125 mL) Basil leaves, roughly chopped
3/4 cup (175 mL) Feta cheese, crumbled
1/4 cup (60 mL) Olive oil
1 tbsp (15 mL) White wine vinegar
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) Chopped fresh parsley
1 tsp (5 mL) Chopped fresh oregano
1 tsp (5 mL) Honey
1/2 tsp (2 mL) Lemon juice
Salt and pepper


COOK pasta according to package directions. Remove from heat, drain and rinse under cold running water. Toss with 2 tbsp (30 mL) of olive oil, roughly chop and allow to cool.

HEAT remaining olive oil over medium-high heat. Add salami and cook until crispy about 3-5 minutes, remove from pan using a slotted spoon. Add garlic, peppers and onion to the pan and sauté until tender crisp about 2-3 minutes, remove from heat and let cool.

MIX together in a large bowl, cooked pasta, salami, and pepper mixture, artichokes, olives, basil and feta cheese.

WHISK together all of the dressing ingredients in a small bowl. Drizzle over salad. Toss gently to coat. Serve room temperature.


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