Antipasto Pasta Salad
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5.0
3 reviews
Excellent
Antipasto Pasta Salad
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All of the delicious meats and cheeses from your favorite antipasto platter come together in a crisp, cold Italian pasta salad!
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Ingredients
FOR THE DRESSING:
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon paprika
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon ground mustard
- ¼ teaspoon dried thyme
- ½ cup olive oil
FOR THE SALAD:
- 12 ounces uncooked bowtie pasta (farfalle), or other short pasta shape
- 12 ounce jar quartered marinated artichoke hearts, drained
- ½ cup drained and chopped roasted red peppers
- 1 green bell pepper, seeded and chopped
- 1 cup halved cherry or grape tomatoes
- ½ cup (2 ounces) cubed salami
- ½ cup (2 ounces) cubed pepperoni
- ¼ cup finely diced red onion
- 1 cup (4 ounces) cubed cheese (such as mozzarella or Swiss)
- 2.25 ounce can sliced black olives, drained (about ½ cup)
- Garnish: grated Parmesan cheese; chopped fresh parsley
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Instructions
MAKE THE DRESSING:
- Place all of the dressing ingredients except the olive oil in a blender or food processor. Cover and pulse just until combined. With the blender on low, gradually add the oil in a steady stream. Taste and season with additional salt, pepper or sugar, if desired. Set aside until ready to use or store in the refrigerator for up to 1 week.
MAKE THE SALAD:
- Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and rinse under cold water. Transfer to a large bowl and toss with remaining salad ingredients.
- Drizzle dressing over the salad, tossing to coat. You might not need all of the dressing, so save the extra in a jar in the refrigerator for up to 1 week.
- Serve the salad immediately, or cover and refrigerate for up to 3 days. Give it a toss just before serving, and dress with additional vinaigrette to moisten, if desired. Garnish with Parmesan cheese and chopped fresh parsley.
Notes
- For a shortcut, use your favorite store-bought red wine vinaigrette or Italian salad dressing.
- Add lettuce: crisp, chopped Romaine would be a great addition to the salad.
- Use any olives that you prefer.
- Swap out the salami or pepperoni for other cured Italian meats, such as prosciutto, capicola and sopressata.
- Any short pasta shape will work. Try elbow macaroni, penne, medium shells or tri color rotini spiral pasta in lieu of the bowtie pasta.
- Antipasto Tortellini Pasta Salad: for a more decadent salad that eats like a meal, use cheese tortellini instead of regular pasta.
- Pick your favorite cheese -- little fresh mozzarella balls, cubed mozzarella, sharp cheddar or Swiss will all work!
Nutrition Information
Show Details
Serving
1/8 of the salad and dressing
Calories
416kcal
(21%)
Carbohydrates
38g
(13%)
Protein
13g
(26%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
933mg
(39%)
Potassium
256mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
767IU
(15%)
Vitamin C
31mg
(34%)
Calcium
140mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1/8 of the salad and dressing | |
| Calories | 416kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 933mg | 39% |
| Potassium | 256mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 31mg | 34% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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