Antipasto Pasta Salad with Herby Parmesan Vinaigrette.
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (147)

Antipasto Pasta Salad with Herby Parmesan Vinaigrette.

NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 52%
CARBS 67G43% OF CAL
6G FIBER0G ADDED0G INTRINSIC54G OTHER7G TOTAL SUGAR
FAT 33G48% OF CAL
10G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful antipasto pasta salad tossed with herby parmesan vinaigrette, roasted peppers, artichokes, salami, and fresh mozzarella. No-fuss and bursting with flavor.

mainitalianpasta
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Nutrition & ingredients

Ingredients

serves 6
  • 1 pound short cut pasta
  • 1/3 cup extra virgin olive oil
  • 1/4 cup champagne or red wine vinegar
  • 1 small shallot, grated
  • 1 tablespoon fresh thyme leaves
  • zest of 1 lemon
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons toasted pine nuts, finely chopped ((optional))
  • 1 pinch crushed red pepper flakes
  • kosher salt and black pepper
  • 2 cups fresh basil leaves, roughly chopped
  • 2 roasted red bell peppers, sliced
  • 1 jar (14 ounce) marinated artichoke hearts, drained
  • 1/2 cup oil packed sun-dried tomatoes oil, drained and chopped
  • 4 ounces spicy salami, thinly sliced
  • 8 ounces fresh mozzarella or buffalo mozzarella, torn
  • 1-2 cups baby arugula
PREP
20M
SODIUM
1147MG
ESTIMATE
COMPLETE

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