Homemade Antipasto Salad

I was searching through Pinterest recently looking for some new healthy recipes. In this New York summer heat, anything light and fresh is the way to go. Unless I am making food on the grill, I typically don't cook much. I rather go for fun salads, grilled meats and veggies, and shakes. I wanted a salad recipe that was delicious but still gave me everything I was looking for in a meal. 

Antipasto salad is one of my favorites. I have always been more of a salty girl rather then sweet. Antipasto can be made with so many different items making it the salad that you love. After food shopping, the recipe itself took no longer then 20 minutes to put together. It made a huge serving which is perfect for a family, to bring to a bbq, or to eat through out your work week. 

Ingredients:
Provolone cheese
Mini tomatoes 
Red onion
Salami 
Pepperoni
Sopressata
Copicollo
Black olives
Green olives
Olive oil 
Ground pepper
Artichoke hearts
Button mushrooms
Whole wheat pasta

Ingredients explained:
-For the deli meats, you can pick whichever you like. I chose a appetizer box that was on sale and more cost efficient that came with 4 meats, including salami, sopressata, pepperoni and copicollo. But you can add or switch any out like ham, turkey, prosciutto or any other of your favorites. 
-For the vegetables added I chose some of my favorites, but you can also add cucumbers, roasted red peppers, and eggplant.
-My salad consists of whole wheat pasta which can be swapped out for lettuce/mixed greens, barley, couscous, or quinoa. 

Directions:
Putting this salad together is pretty simple. Since all of the ingredients are already pre-made other than your pasta, all you need to do is cut and slice, adding all of the ingredients to a large bowl with ground pepper and olive oil. That's it, you are ready to enjoy! 

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