Antipasti Pasta Salad

1 Review
From: EatingWell Magazine May/June 2013

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.

Ingredients 6 servings

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  • Dressing
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup red-wine vinegar
  • 3 tablespoons chopped fresh marjoram or 1 tablespoon dried
  • 2 tablespoons finely chopped shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Pasta Salad
  • 6 ounces (about 2 1/2 cups) whole-wheat medium shells
  • 2 cups thinly sliced fennel bulb
  • 1 cup diced bell pepper
  • 1 cup quartered canned artichoke hearts
  • 1 cup canned cannellini beans, rinsed
  • 1/2 cup cubed salami
  • 5 tablespoons shredded Provolone cheese
  • 3 tablespoons chopped pepperoncini
  • Freshly ground pepper to taste

Preparation

  • Active

  • Ready In

  1. 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.)
  2. 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.
  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition information

  • Serving size: about 1 1/3 cups
  • Per serving: 298 calories; 14 g fat(3 g sat); 6 g fiber; 36 g carbohydrates; 11 g protein; 27 mcg folate; 11 mg cholesterol; 3 g sugars; 0 g added sugars; 1287 IU vitamin A; 39 mg vitamin C; 71 mg calcium; 2 mg iron; 535 mg sodium; 269 mg potassium
  • Nutrition Bonus: Vitamin C (64% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch 1 vegetable, 1/2 high-fat meat, 2 fat

Reviews 1

May 21, 2013
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By: EatingWell User
Delicious I have made this twice already; my husband and I really enjoyed it. I made a few substitutions which I don't think materially changed it (you might disagree). I worked from the print magazine two-page spread, which I highly recommend. Substitutions: buttermilk dressing from the article instead of the vinaigrette, celery instead of fennel, 1/4 c dill relish instead of chopped pepperoncini, included the marinade from the artichokes (which I cut a bit smaller than their quartered state), cubed the cheese, used chickpeas instead of cannellini beans and ziti instead of shells. I highly recommend it - so much better than a traditional pasta salad! Pros: Can make ahead Cons: Lots of prep work