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Antipasto Kale Salad

Prep Time 20 mins
Cook Time 10 mins
Servings 4


  • 1 cup dried farfalle
  • 1 (170 ml, 5.7 fl oz.) jar marinated artichoke hearts divided
  • 2 cloves garlic peeled
  • 1 tbsp honey
  • 1 tsp salt
  • 1/2 - 1 tsp crushed red pepper flakes
  • 1/4 cup red wine vinegar
  • 1 tbsp olive oil
  • 142g, 5oz baby kale washed
  • 1/2 pint blackberries halved
  • 4-5 slices Genoa salami torn into bite-sized pieces
  • 4-5 slices prosciutto torn into bite-sized pieces
  • 4-5 slices capicola torn into bite-sized pieces
  • 1/2 cup roasted red peppers tightly packed
  • 1/2 cup mixed olives heaping
  • 1 ball burrata


  • Bring a large pot of water up to boil. Liberally salt the water and add the farfalle. Cook according to the package's directions. Drain the pasta and rinse with cold water. Set aside.
  • Place 5-6 artichoke heart quarters in a large food processor. Add 2 tbsp of the brine from the artichoke jar into the food processor and set aside the remaining artichoke hearts. Add the garlic, honey, salt, and crushed red pepper flakes. Blitz until smooth.
  • Transfer the mixture to a bowl and whisk in the olive oil and red wine vinegar. Set aside until ready to serve.
  • Place the kale in a large bowl. Add the pasta, blackberries, salami, proscuitto, capicola, roasted red peppers, olives and the reserved artichoke hearts to the bowl. Pour the dressing over top and toss to disperse and coat.
  • Pile the salad onto a large platter and place the ball of burrata in the center. Drizzle some additional olive oil over the top of the burrata and serve immediately alongside slices of sourdough bread.