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Antipasto Couscous Salad

An Italian-inspired salad full of flavor and texture! If you’re a fan of the olive bar at your local grocery store, you’ll love this salad!

Scale

Ingredients

SALAD:
1 can pitted green olives, drained
1 jar kalamata olives, drained
1 jar artichoke halves, drained*
3 oz. sun-dried tomatoes, cut into strips**
1 14-oz. can great white northern beans, drained and rinsed
DRESSING:
3 Tbsp. olive oil
3 Tbsp. red wine vinegar
1/4 tsp. granulated garlic
1/4 tsp. dried Italian seasoning
salt + pepper
TO FINISH:
3/4 cup couscous, cooked according to package instructions
a few handfuls of your favorite greens***

a small handful of toasted pine nuts

Instructions

  1. Add all of your SALAD ingredients to a large bowl, and toss to combine.
  2. In a separate smaller bowl or jar, add your DRESSING ingredients, and whisk to combine.
  3. Add your dressing to your salad ingredients, and mix to combine. Toss with your couscous and greens, and top with pine nuts. YUM.

Notes

*I used marinated grilled artichoke halves for extra flavor!
**I used dry (aka. not packed in oil) sun-dried tomatoes. Feel free to use the ones packed in oil, just drain ’em first.
***I used baby kale, but spinach, arugula, or mixed greens would be great!

Keywords: antipasto salad, vegan italian salad,

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