Antipasto Pasta Salad (with pepperoni)
User Reviews
5
Antipasto Pasta Salad (with pepperoni)
Description
Antipasto Pasta Salad (with pepperoni) layers cooked farfalle pasta with crisp vegetables including thinly sliced red onion, tender broccoli florets, sweet red bell pepper, halved kalamata olives, fresh chopped tomato, and sliced pepperoncini peppers. Cubed fresh mozzarella cheese and diced pepperoni introduce a creamy and meaty contrast to the vegetables.
The dressing is a blend of lemon juice and zest, minced garlic, extra virgin olive oil, Dijon mustard, and pepperoncini juice, emulsified and seasoned with salt and freshly ground black pepper. This bright and tangy dressing lightly coats the salad, adding zest and balancing the richness of the cheese and pepperoni.
After tossing the salad, refrigerate it for several hours to soften the broccoli and allow the flavors to develop fully. Just before serving, fresh torn basil is incorporated to lend herbal freshness. This salad serves well as a chilled meal or a vibrant side dish.
Store leftover pasta salad in an airtight container in the refrigerator for up to five days.
Ingredients
- ½ red onion large, thinly sliced crosswise
- 2 cups broccoli floretsbite-size, separated into small pieces
- 1 red bell pepper chopped
- ½ cup kalamata olives halved
- 1 cup tomato chopped or grape tomatoes, halved
- ½ cup Pepperoncini peppers sliced into rings
- 12 oz package of farfalle pasta cooked
- 7 oz pepperoni paper skin removed, diced
- 1 cup mozzarella cheese large fresh mozzarella, diced
For dressing
- 1 lemon zested and juiced
- 3 cloves garlic minced
- ½ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons pepperoncini pepper juice from jar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 cup basil fresh, torn or roughly chopped, leaves
Instructions
- Bring a large pot of water to a boil. Add pasta. Cook, stirring occasionally about 9-10 minutes or until al dente. Drain water from pasta and rinse with cold water to stop the cooking. Set aside.
- In a large bowl combine the red onion, broccoli florets, bell pepper, olives, tomato, pepperoncini peppers, mozzarella and pepperoni.
- Toss to combine.
- Make dressing: In a small bowl combine minced garlic, lemon zest and juice, olive oil, dijon mustard, pepperoncini juice, salt and pepper. Whisk until dressing is emulsified. Add pasta to vegetables. Toss to combine.
- Pour the homemade dressing over the pasta salad with pepperoni. Toss to combine and taste for seasoning. Adjust as necessary.
- Refrigerate salad for several hours for flavors to marry and broccoli to absorb some dressing and soften slightly.
- Just before serving the pasta salad, toss with fresh basil.
Notes
- Store leftover pasta salad in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 10g | 20% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 37mg | 12% |
| Sodium | 1000mg | 42% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 57mg | 63% |
| Calcium | 108mg | 11% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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