Vegan Antipasto Salad

Name: Vegan Antipasto Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 (15.5 ounce) can DeLallo Cannellini Beans, drained and rinsed; 1 (5.3 ounce) jar DeLallo Pitted Castelvetrano Olives, drained; 1 jar DeLallo Pitted Calamata Olives, drained; DeLallo Italian Roasted Tomatoes, drained; ½ cup DeLallo Mild Pepperoncini*; 3 tablespoons DeLallo Extra Virgin Olive Oil; 3 tablespoons DeLallo Red Wine Vinegar; 1/4 teaspoon DeLallo Minced Garlic; 1/4 teaspoon dried Italian seasoning; Salt and pepper to taste

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.

Prep Time

15min
Cook Time

0min
Total Time

15min
Serving Size

6-8

Category Title Salad
Cuisine Type American
Level SImple

Recipe By: Delallo

Ingredients

Salad:
1 (15.5 ounce) can DeLallo Cannellini Beans, drained and rinsed
1 (5.3 ounce) jar DeLallo Pitted Castelvetrano Olives, drained
1 jar DeLallo Pitted Calamata Olives, drained
DeLallo Italian Roasted Tomatoes, drained
½ cup DeLallo Mild Pepperoncini*
Dressing:
3 tablespoons DeLallo Extra Virgin Olive Oil
3 tablespoons DeLallo Red Wine Vinegar
1/4 teaspoon DeLallo Minced Garlic
1/4 teaspoon dried Italian seasoning
Salt and pepper to taste

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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