Couscous Antipasto Salad with Tomato Vinaigrette PLUS Antipasto Skewers
Couscous Antipasto Salad with Tomato Vinaigrette PLUS Antipasto Skewers takes around 25 minutes from beginning to end. For $4.3 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 24g of protein, 31g of fat, and a total of 611 calories. This recipe serves 3. A couple people made this recipe, and 79 would say it hit the spot. This recipe from Weary Chef requires onion powder, marinated artichoke hearts, salami, and italian seasoning. It works well as a salad. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is spectacular. Try Summer Antipasto Salad with Balsamic Vinaigrette, Antipasto Salad with Red Wine Vinaigrette, and Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette for similar recipes.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
freshly ground black pepper to taste
¼ tsp. garlic powder
1 c. grape tomatoes, halved
½ tsp. Italian seasoning
¼ tsp. kosher salt
6 oz. jar marinated artichoke hearts, drained and roughly chopped
3 oz. fresh mozzarella, diced into ¾" cubes
1 c. marinated mushrooms (if unavailable, use fresh mushrooms), quartered
2 tbsp. olive oil
¼ tsp. onion powder
6 oz. box plain pearl couscous
3 oz. salami, diced into bite-sized pieces
seasoned salt (or salt and pepper)
1 tbsp. tomato paste
2 tbsp. white wine vinegar.jpg)
1 small yellow squash, sliced into bite-sized pieces
1 small zucchini, sliced into bite-sized pieces
Equipment:
aluminum foil
baking sheet
toaster
whisk
bowl
oven
Cooking instruction summary:
To prepare the dressing, whisk together tomato paste, olive oil, vinegar, Italian seasoning, and salt in a small bowl. Set aside.Cook couscous according to package directions. When done, remove lid and allow to cool for at least 10 minutes before mixing with other ingredients.Meanwhile, arrange squash and zucchini in a single layer on a baking sheet lined with aluminum foil and sprayed with cooking spray. If you are using fresh mushrooms, include them here as well. Lightly sprinkle vegetables with seasoned salt or salt and pepper, then broil or roast at 400 degrees F for 7-10 minutes. (I do this part in my toaster oven.)In a large serving bowl, stir together salami, artichoke hearts, tomatoes, cheese, mushrooms, and roasted vegetables. Add dressing and couscous, and gently stir together until well combined. Serve immediately, or refrigerate until ready to enjoy.
Step by step:
1. To prepare the dressing, whisk together tomato paste, olive oil, vinegar, Italian seasoning, and salt in a small bowl. Set aside.Cook couscous according to package directions. When done, remove lid and allow to cool for at least 10 minutes before mixing with other ingredients.Meanwhile, arrange squash and zucchini in a single layer on a baking sheet lined with aluminum foil and sprayed with cooking spray. If you are using fresh mushrooms, include them here as well. Lightly sprinkle vegetables with seasoned salt or salt and pepper, then broil or roast at 400 degrees F for 7-10 minutes. (I do this part in my toaster oven.)In a large serving bowl, stir together salami, artichoke hearts, tomatoes, cheese, mushrooms, and roasted vegetables.
2. Add dressing and couscous, and gently stir together until well combined.
3. Serve immediately, or refrigerate until ready to enjoy.
Nutrition Information:
covered percent of daily need
