Antipasto Pasta Salad

Minimal prep work and bold flavors let this may-free salad be the star of your picnic or pot-luck!

  • 8 ounces cooked orecchiette pasta
  • 1 cup chopped dry cured chorizo sausage
  • 1 cup cubed Kerrygold Reserve Cheddar Cheese
  • 1 cup castelvetrano olives, pitted and sliced in half
  • 1 cup halved grape tomatoes
  • Italian salad dressing
  • Salt & pepper
  • 2 large handfuls of arugula

1. Cook pasta al dente according to package directions. Drain and set aside until room temperature. 

2. Combine pasta, chorizo, cheese, olives and grape tomatoes in a large bowl. Add salad dressing, salt and pepper to taste. 

3. Spread arugula on a large platter. Arrange pasta salad on top of arugula and serve. 


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