Cauliflower is used in place of pasta in this light and flavorful summer salad with an Italian feel. I usually make my own salad dressing, but I’ve found that when it’s chilled, olive oil solidifies, so bottled dressing works better in this situation. Additionally, it reduces the number of ingredients while adding a ton of flavor. This is a fantastic side dish for a picnic or barbecue in the summer. at room temperature or chilly.
| Prep Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 medium head cauliflower, cut into small florets
- 1 small red onion, sliced
- ½ cup Italian-style salad dressing
- 12 grape tomatoes, halved
- 1 (14 ounce) can quartered artichoke hearts, drained
- ½ cup sliced Kalamata olives
- ½ cup mild banana pepper rings
- 8 ounces small fresh mozzarella balls (such as BelGioioso®)
- 4 ounces Genoa salami, chopped
Instructions
- Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
- Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.
- You can use any Italian cured meat instead of Genoa salami, like mortadella or coppa.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 882 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |