Antipasto Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Italian pasta salad with cured meats, Swiss cheese, fresh vegetables, and herbs dressed with olive oil and balsamic vinegar. Refreshing and satisfying for warm days.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups uncooked bow tie pasta
- 1/2 cup swiss cheese (cubed)
- 1/2 cup Italian meats, diced (I used a mix of peppered salami, hot capocollo and hot calabrese)
- 1 medium tomato (medium dice)
- 3 tablespoon red onion (medium dice)
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon basil (chopped)
- 1 tablespoon parsley (chopped)
- 1/2 tsp dried oregano
- 1 cup spinach, chopped
- salt and pepper, to taste
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 560mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 218mg
- Calcium
- 152mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 560MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.