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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Ingredients

Dressing
Pasta Salad

Directions

Instructions Checklist
  • 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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  • 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

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.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
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