Antipasto Pasta Salad
User Reviews
5
Antipasto Pasta Salad
Description
Antipasto Pasta Salad features cooked, cooled fusilli twisted pasta blended with diced red, yellow, and orange bell peppers, quality salami and pepperoni, and a combination of asiago and mozzarella cheese. The inclusion of marinated artichoke hearts and sliced black olives adds varied texture and briny contrast.
The dressing is a homemade mix of olive oil, balsamic vinegar, and dried herbs seasoned with garlic and onion powders, salt, and pepper. Once the pasta and other ingredients are combined, the dressing is shaken to emulsify and poured over, coating the components evenly.
This salad is served chilled and can be made ahead or scaled up for larger groups, making it practical for parties or potlucks. The mix of cured meats and cheeses with fresh vegetables provides a balanced layered flavor and bite.
Ingredients
For the Salad
- 1 lb fusilli pasta tricolor or plain; or other textured or twisty pasta
- 1 red bell pepper
- 1 yellow bell pepper
- 1 bell pepper orange
- ½ green bell pepper chopped, and/or
- ½ English cucumber chopped, and/or
- ¼ lb genoa salami diced (good quality)
- ¼ lb pepperoni sausage diced (good quality)
- 14 oz artichoke hearts 1 can, quartered, brined or marinated
- 6 oz black olives drained, canned, sliced
- ¼ lb Asiago cheese diced
- ¼ lb mozzarella diced (try different cheeses, smoke or regular provolone, smoked
DRESSING
- ¾ cup olive oil
- ½ cup balsamic vinegar
- ¼ cup parsley or a tablespoon dried, fresh
- 1 tsp oregano dried
- 1 tsp basil dried
- ½ tsp garlic powder
- ½ tsp onion powder
- 1-2 teaspoons of sea salt
- ¼ teaspoon black pepper
Instructions
- In a large pot, bring water to boil and cook pasta according to package directions, until al dente. Drain the pasta in a colander and rinse with cool water.
- Dice peppers, salami, pepperoni and cheeses and toss in large mixing bowl. Add olives and artichokes. Add cooked pasta and toss to mix.
- Mix all dressing ingredients in a jar with a covered lid, shake vigorously to emulsify.Pour over pasta salad (to taste, might use entire jar, might not). Taste and adjust salt and pepper if needed.
- Serve immediately or cover and refrigerate until ready to serve. Doubles or triples easily for a crowd, your dressing may not need to be doubled though.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-16 servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 488kcal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 15g | 30% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 976mg | 41% |
| Potassium | 265mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1292IU | 26% |
| Vitamin C | 56mg | 62% |
| Calcium | 197mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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