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Antipasti Pasta Salad
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.
- By: Stacy Fraser EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- Dressing
- ¼ cup extra-virgin olive oil
- ¼ cup reduced-sodium chicken broth
- ¼ cup red-wine vinegar
- 3 tablespoons chopped fresh marjoram or 1 tablespoon dried
- 2 tablespoons finely chopped shallots
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Pasta Salad
- 6 ounces (about 2½ 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
- ½ cup cubed salami
- 5 tablespoons shredded Provolone cheese
- 3 tablespoons chopped pepperoncini
- Freshly ground pepper to taste
Preparation
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Active
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Ready In
- 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.
- Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
- Serving size: about 1⅓ 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; 1,287 IU vitamin A; 39 mg vitamin C; 71 mg calcium; 2 mg iron; 535 mg sodium; 269 mg potassium
- Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (26% dv)
- Carbohydrate Servings: 2½
- Exchanges: 2 starch 1 vegetable, ½ high-fat meat, 2 fat
Reviews 1
May 21, 2013
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
