Antipasto Salad

1. 1

   Prepare bow tie pasta; rinse and drain.

2. 2

   Let cook and set aside.

3. 3

   Rinse and drain asparagus, then cut into 1/2-inch sections.

4. 4

   Set aside.

5. 5

   Rinse and drain hearts of palm.

6. 6

   Cut into slices about 1/4-inch thick.

7. 7

   Set aside.

8. 8

   Rinse and drain artichoke hearts and section like a pie into 6 or 8 sections.

9. 9

   Set aside.

10. 10

    Cube cheese and set aside.

11. 11

    Combine vegetables, cheese and pasta in bowl.

12. 12

    Mix oil and vinegar and spices to taste.

13. 13

    Sprinkle over salad.

14. 14

    Toss lightly.

15. 15

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.