Couscous Antipasto Salad with Tomato Vinaigrette

This easy and flavorful Couscous Antipasto Salad tossed with a tomato vinaigrette is loaded with mozzarella, salami, marinated artichokes, roasted vegetables, and more.

Are you looking for an out-of-the-ordinary pasta salad recipe? Then you should try this antipasto salad with pearl couscous in tomato vinaigrette. Talk about yum! I was in a creative mood when I came up with this recipe and wasn’t sure how it would turn out, but we loved it! The leftovers were delicious too, so it’s a good make-ahead dish. Before I get to the antipasto salad recipe, I wanted to tell you that I am guest posting at The Best Blog Recipes today, where I am sharing these antipasto skewers. I will be a monthly contributor there for a few months while Shauna takes care of her toddler and gets ready for her new baby to arrive! Hurry over to see this fun appetizer recipe and browse her other tasty recipes while you are there.

Now, back to this antipasto salad loaded with salami, mozzarella, marinated artichoke hearts, and roasted vegetables. Toss it all with a simple tomato vinaigrette, and you’ve got an easy, delicious side or main dish!

Couscous Antipasto Salad with Tomato Vinaigrette

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Pearl couscous salad loaded with salami, mozzarella, artichoke hearts, and roasted vegetables is tossed with a simple tomato dressing.

• Total Time: 25 minutes
• Yield: 3-4 1x

Ingredients

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Tomato Vinaigrette

• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• freshly ground black pepper to taste

Salad

• 6 ounces box plain pearl couscous
• 3 ounces salami diced into bite-sized pieces
• 6 ounces jar marinated artichoke hearts drained and roughly chopped
• 1 cup marinated mushrooms quartered (if unavailable, use fresh mushrooms)
• 3 ounces fresh mozzarella diced into 3/4” cubes
• 1 cup grape tomatoes halved
• 1 small zucchini sliced into bite-sized pieces
• 1 small yellow squash sliced into bite-sized pieces
• seasoned salt or salt and pepper

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Instructions

1. To prepare the dressing, whisk together tomato paste, olive oil, vinegar, Italian seasoning, and salt in a small bowl. Set aside.
2. Cook couscous according to package directions. When done, remove lid and allow to cool for at least 10 minutes before mixing with other ingredients.
3. 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.)
4. 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.

• Author: Andi
• Prep Time: 10
• Cook Time: 15
• Category: Main