antipasti salad is perfect for a labor day barbecue. i had all the ingredients between my pantry and refrigerator, so it came together in a matter of minutes. there are many variations, including those with slices of salami, banana peppers, and even various types of red onion or shallots. this one was made with pasta shells, sliced black olives, chopped red pepper, chopped green onions from my garden, cubes of fresh mozzarella cheese, sea salt, freshly ground pepper, and a light oil and vinegar dressing.
i used 1 tablespoon of red wine vinegar to 2 1/2 tablespoons of olive oil, whipped to incorporate–and then drizzled on the salad. chilled and served, it made a perfect side dish to our grilled meats.