Antipasti Pasta Salad
This Italian pasta salad recipe has all the flavors of antipasto—salami, Provolone and pepperoncini— tossed together with a tangy vinaigrette and whole-wheat pasta. This healthy antipasti pasta salad is perfect for a light dinner. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.
Servings
6 servings
Prep Time
30 minutes
Total Time
30 minutes
Ingredients
Dressing
- 1/4cup extra-virgin olive oil
- 1/4cup reduced-sodium chicken broth
- 1/4cup red-wine vinegar
- 3tablespoons fresh marjoram or 1 tablespoon dried
- 2tablespoons finely chopped shallots
- 1/4teaspoon salt
- 1/4teaspoon freshly ground pepper
Pasta Salad
- 6ounces (about 2 1/2 cups) whole-wheat medium shells
- 2cups thinly sliced fennel bulb
- 1cup diced bell pepper
- 1cup quartered canned artichoke hearts
- 1cup canned cannellini beans, rinsed
- 1/2cup cubed salami
- 5tablespoons shredded provolone cheese
- 3tablespoons chopped pepperoncini
- Freshly ground pepper to taste
Instructions
- To prepare dressing: Combine oil, broth, vinegar, marjoram, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
- To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add fennel, bell pepper, artichoke hearts, beans, salami, cheese, pepperoncini, pepper and the dressing; toss to coat.
Tips
Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
Nutrition Facts
Per serving (recipe makes 6 servings)
| Calories | 298kcal |
|---|---|
| Carbohydrate Total | 36g |
| Total Sugars | 2g |
| Added Sugars | 0g |
| Fiber | 7g |
| Total Fat | 14g |
| Saturated Fat | 3g |
| Mono Saturated Fat | 9g |
| Cholesterol | 11mg |
| Sodium | 535mg |
| Protein | 11g |
| Potassium | 269mg |
| Calcium | 71mg |
| Folate | 27mcg |
| Omega-6 | 1g |
| Vitamin E | 3mg |
| Zinc | 1mg |
| Vitamin B3 | 2mg |
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