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Red Savina Antipasto Salad
By Chef Tom Fraker

Red Savina Antipasto Salad


For the Vinaigrette:
1 clove Melissa's Peeled Garlic -- minced
1 teaspoon Melissa's Sun-Dried Tomatoes (Julienne Style) -- minced
1 tablespoon Dijon Mustard
1/4 cup Seasoned Rice Vinegar
10 turns Melissa's "My Grinder" Organic Italian Seasoning
1/2 cup Canola Oil
For the Salad:
1 pound Rotini Pasta -- cooked; rinsed with cold water; cooled
1/2 cup Honey Ham -- cubed
1/2 cup Hard Salami -- cubed
2 ounces Pepperoni -- cubed
1 cup Mozzarella Cheese -- cubed
1/2 cup Green Olives -- halved
1/2 cup Black Olives -- halved
1 Melissa's Pickled Red Savina Habanero Chile -- stem removed; minced
1/2 Red Onion -- peeled; sliced thin
1/4 cup Melissa's Sun-Dried Tomatoes (Julienne Style)
Kosher Salt and Freshly Ground Pepper, to taste


To make the vinaigrette:
In a bowl, combine the vinaigrette ingredients, except for the canola oil.
While whisking, drizzle in the canola oil and continue to mix until well combined.
Set aside.
To make the salad:
In a large bowl, combine the cooked pasta and the rest of the salad ingredients.
Mix in the vinaigrette and check the seasonings.
Serve at room temperature.

The Savina Chile gives this recipe a little spicy and smoky touch. Trust me, one chile is enough for this recipe...