Barilla
Italian Salad with Barilla® Creamy Genovese Pesto
Ratings
- Prep
- Cook
- Skill
- Casual
Ingredients 4 Servings
- 8 ounces Italian blend salad [Mix greens, Radicchio, Arugula]
- 1 red onion, sliced very thin
- 1 can chickpeas, drained
- 1 pint cherry tomatoes, halved
- ½ pound salami
- ½ cup Italian parsley leaves
- ½ jar Barilla® Creamy Genovese Pesto
- 4 tablspoons extra virgin olive oil
- 2 tablespoons White wine vinegar
- 2 tablespoons Parmigiano-Reggiano cheese, grated
- Salt and black pepper to taste
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Instructions
-
To assemble salad:
Soak sliced onion in a bath of icy water for half hour. - In a big bowl mix salad with chickpeas, tomatoes, salami and drained red onion, reserving ¼ of each ingredient on the side.
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To make dressing:
In a separate bowl, mix all the ingredients for dressing together. - Stir in the salad mix well.
- Garnish the salad with all the ingredients reserved on the side and parsley leaves.
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