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


Recipe Summary

30 mins


Pasta Salad


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.)

  • 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.

Nutrition Facts

298 calories; protein 10.6g; carbohydrates 36.3g; dietary fiber 6.2g; sugars 3.2g; fat 13.6g; saturated fat 3.3g; cholesterol 10.8mg; vitamin a iu 1287.2IU; vitamin c 38.5mg; folate 27mcg; calcium 71mg; iron 1.7mg; magnesium 40.8mg; potassium 268.7mg; sodium 535.1mg; thiamin 0.1mg.

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Rating: 5 stars
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