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 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; 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. Source: EatingWell Magazine, May/June 2013

Stacy Fraser

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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 calories; 13.6 g total fat; 3.3 g saturated fat; 11 mg cholesterol; 535 mg sodium. 269 mg potassium; 36.3 g carbohydrates; 6.2 g fiber; 3 g sugar; 10.6 g protein; 1287 IU vitamin a iu; 39 mg vitamin c; 27 mcg folate; 71 mg calcium; 2 mg iron; 41 mg magnesium;

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

Dressing

Pasta Salad

Directions

Tips

Nutrition Facts

Reviews (1)

All Reviews for Antipasti Pasta Salad