Antipasto Pasta Salad
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Oh Sweet Basil · by Carrian Cheney

Antipasto Pasta Salad

NUTRITION · PER SERVING90M COOK
CAL 20%·PRO 31%
CARBS 23G23% OF CAL
3G FIBER0G ADDED0G INTRINSIC16G OTHER4G TOTAL SUGAR
FAT 27G61% OF CAL
9G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Italian antipasto pasta salad packed with salami, pepperoni, mozzarella, olives, and fresh vegetables. Tangy vinaigrette coats the cold pasta.

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Nutrition & ingredients

Ingredients

serves 12
  • 8 oz Dry Rotini Pasta
  • 9 oz Hard Salami Stick (chopped)
  • 6.5 oz Pepperoni Stick (chopped, *pre-sliced isn't preferred but works)
  • 1 Cup Artichoke Hearts (canned, drained & quartered)
  • 1 Cup Cherry Tomatoes (halved)
  • 1 Cup Sun Dried Tomatoes (chopped)
  • 1/2 Cup Fire Roasted Red Peppers ((jarred is great but drain the oil or make your own))
  • 1/3 Cup Pickled Pepperoncini Peppers (sliced)
  • 1 Cup Olives (pitted & halved (a mixture of black and green for color is best))
  • 8 oz Mozzarella Pearls (marinated)
  • 1/4 Cup Red Onion (sliced very thin)
  • 3/4 Cup Fresh Basil (sliced thin)
  • 1/2 Cup Olive Oil
  • 1/4 Cup Red or White Wine Vinegar
  • 2 Cloves Garlic (minced)
  • 1 Lemon (zested)
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Italian Seasoning
  • 1/4 Cup Fresh Parmesan (grated)
  • 1 Pinch Red Pepper Flakes
  • Salt & Black Pepper (to taste)
PREP
20M
SODIUM
1050MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.