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

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; 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.

Exchanges:

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

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts