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An overhead shot of the antipasto white bean salad in a serving bowl with a serving spoon in it.
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Antipasto White Bean Salad

If you're looking for a new type of salad side to serve, then try this antipasto white bean salad - made with all the antipasto ingredients you love in an easy homemade sun-dried tomato dressing.
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American, Italian
Keyword: Antipasto style white bean salad, Bean Salad, Italian White Bean Salad
Servings: 8 servings

Ingredients

  • 2 cans cannellini beans drained
  • 2.5 oz salami chopped
  • 2.5 oz pepperoni chopped
  • 8 oz mini mozzarella balls drained
  • 1 cup halved cherry tomatoes
  • 1/2 cup chopped roasted red peppers drained, patted dry
  • 1/2 cup chopped artichoke hearts
  • 1/4 cup sun-dried tomatoes chopped
  • 1/3 cup fresh basil chopped

Dressing

  • 1/4 cup sun dried tomato oil
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tsp Italian seasoning
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  • In a small bowl or mason jar, add the sun-dried tomato oil, extra virgin olive oil, Italian seasoning, oregano, salt and black pepper. Whisk to combine or seal the mason jar with lid and shake to combine.
  • In a large serving bowl, add the drained cannellini beans, chopped salami and pepperoni, mini mozzarella balls, cherry tomatoes, sun-dried tomatoes, roasted red peppers, artichoke hearts and basil.
  • Pour the dressing over the salad and toss well to coat everything in dressing.