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Vegan Antipasto Salad

This Vegan Antipasto Salad is loaded with bold and briny olives, Italian Roasted Tomato Quarters, zesty pepperoncini peppers and creamy cannellini beans. Tossed in a simple homemade vinaigrette, this dish is divine as a side or all on its own.

Vegan Antipasto Salad

  • Prep Time

    15min

  • Cook Time

    0min

  • Total Time

    15min

  • Serving Size

    6-8

  • Category Title Salad

  • Cuisine Type American

  • Level SImple

Recipe By: Delallo

Directions

  • Combine all of your salad ingredients in a large bowl. Mix to combine.
  • Mix all of your dressing ingredients in a jar with a whisk until combined. Pour over your salad and toss to combine.. Serve immediately, or store, covered, in the refrigerator.
  • Notes: *You can roughly chop your pepperoncini if you want, but we like keeping them whole in a salad like this. If you’re not a huge fan of spice, chop the peppers and remove the seeds.

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Keywords:

vegan antipasto , vegan antipasto salad

Vegan Antipasto Salad

This Vegan Antipasto Salad is loaded with bold and briny olives, Italian Roasted Tomato Quarters, zesty pepperoncini peppers and creamy cannellini beans. Tossed in a simple homemade vinaigrette, this dish is divine as a side or all on its own.