Antipasti Pasta Salad

May/June 2013

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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.

Antipasti Pasta Salad

Makes: 6 servings

Serving Size: about 1 1/3 cups each

Active Time:

Total Time:



  • 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


  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.

Tips & Notes

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


Per serving: 298 calories; 14 g fat (3 g sat, 9 g mono); 11 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 11 g protein; 7 g fiber; 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

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