Antipasti Pasta Salad

Name: Antipasti Pasta Salad
Total time: 30 min
Ingredients: ¼ cup extra-virgin olive oil; ¼ cup reduced-sodium chicken broth; ¼ cup red-wine vinegar; 3 tablespoons 3 tablespoons chopped fresh marjoram or 1 tablespoon dried; 2 tablespoons finely chopped shallots; ¼ teaspoon salt; ¼ teaspoon freshly ground pepper; 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; ½ cup cubed salami; 5 tablespoons shredded Provolone cheese; 3 tablespoons chopped pepperoncini; 1 Freshly ground pepper to taste

Rating: 5 stars

1 Rating
1 Review

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.

Stacy Fraser

Source: EatingWell Magazine, May/June 2013

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Directions

Step 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.)

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Step 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.

Tips

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

Nutrition Facts

Serving Size: about 1 1/3 cups

Per Serving:

298.2 calories; protein 10.6g 21% DV; carbohydrates 36.3g 12% DV; exchange other carbs 2.5; dietary fiber 6.2g 25% DV; sugars 3.2g; fat 13.6g 21% DV; saturated fat 3.3g 16% DV; cholesterol 10.8mg 4% DV; vitamin a iu 1287.2IU 26% DV; vitamin c 38.5mg 64% DV; folate 27mcg 7% DV; calcium 71mg 7% DV; iron 1.7mg 10% DV; magnesium 40.8mg 15% DV; potassium 268.7mg 8% DV; sodium 535.1mg 21% DV; thiamin 0.1mg 13% DV.

Exchanges:

2 starch 1 vegetable, 1/2 high-fat meat, 2 fat

Reviews (1)

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1 Ratings

5 star values: 1
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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EatingWell User

05/21/2013

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 Read More

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Antipasti Pasta Salad

Ingredients

Directions

Tips

Nutrition Facts

Reviews (1)

All Reviews for Antipasti Pasta Salad

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Antipasti Pasta Salad

Ingredients

Directions

Tips

Nutrition Facts

Reviews (1)

All Reviews for Antipasti Pasta Salad