Antipasto Salad
This Antipasto Salad is incredibly flavorful and is the perfect seasonal Italian-inspired dish to share with family and friends. It also makes a fantastic meal prep recipe for easy lunches or light dinners! With marinated tofu, zesty olives, fresh basil and a base of hearty orzo, this Antipasto Salad is a definite keeper. It also packs a punch of nourishing veggies and protein.
Servings: 8 people
Ingredients
- 1 package DeLallo Orzo
- 1 cup roasted red peppers chopped
- 1/3 cup finely chopped red onion
- 1 package DeLallo Pitted Olives Jubilee drained of extra liquid
- 1/3 to ½ cup thinly sliced pepperoncini to taste
- 1 cup marinated artichoke hearts chopped
- 2/3 cup shaved dairy-free parmesan
- 3 tbsp finely chopped fresh parsley
- 1 pint cherry tomatoes halved
- 4-5 large fresh basil leaves sliced
Marinated Tofu
- 1 16- oz. package super-firm tofu cut into 2cm cubes
- ¼ cup DeLallo Private Reserve Extra Virgin Olive Oil
- Juice of 2 lemons
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- 1 tsp dried parsley
- 1 tsp nutritional yeast
- ¼ tsp red chili flakes
Vinaigrette
- 1/3 cup DeLallo Private Reserve Extra Virgin Olive Oil
- ¼ cup white wine vinegar
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp agave nectar
- 1 ½ tbsp Dijon mustard
Instructions
- Add all Marinated Tofu ingredients to a shallow bowl and gently toss well to incorporate. Let marinate while preparing the rest of the recipe.
- Cook orzo according to package directions in salted water, then drain. Rinse well under cold water, then drain well. Once drained, transfer orzo to a large mixing or serving bowl. Add roasted red peppers, red onion, olives, pepperoncini, artichokes, parmesan, parsley and tomatoes to orzo. Gently toss.
- In a bowl, whisk together all Vinaigrette ingredients (or add them to a jar with a lid and shake to combine). Add tofu to orzo, along with desired amount of vinaigrette, then gently toss. Top with fresh basil.