Antipasto Pasta Salad
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The Seasoned Mom · by Blair Lonergan★ 5.0 (1)

Antipasto Pasta Salad

NUTRITION · PER SERVING32M COOK
CAL 22%·PRO 25%
CARBS 41G37% OF CAL
5G FIBER0G ADDED0G INTRINSIC31G OTHER5G TOTAL SUGAR
FAT 25G52% OF CAL
7G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cold pasta tossed with cured meats, cheese, olives, artichokes, and a red wine vinaigrette. A make-ahead crowd-pleaser for warm-weather gatherings.

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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 clove garlic, (minced (or ¼ teaspoon garlic powder))
  • ½ teaspoon kosher salt, (plus more to taste)
  • ¼ teaspoon paprika
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground mustard
  • ¼ teaspoon dried thyme
  • ½ cup olive oil
  • 12 ounces uncooked bowtie pasta (farfalle), (or other short pasta shape)
  • 12 ounce jar quartered marinated artichoke hearts, (drained)
  • ½ cup drained and chopped roasted red peppers
  • 1 green bell pepper, (seeded and chopped)
  • 1 cup halved cherry or grape tomatoes
  • ½ cup (2 ounces) cubed salami
  • ½ cup (2 ounces) cubed pepperoni
  • ¼ cup finely diced red onion
  • 1 cup (4 ounces) cubed cheese ((such as mozzarella or Swiss))
  • 2.25 ounce can sliced black olives, (drained (about ½ cup))
  • Garnish: grated Parmesan cheese; chopped fresh parsley
PREP
20M
SODIUM
727MG
ESTIMATE
COMPLETE

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