Jo Cooks · by Joanna Cismaru★ 5.0 (3)
Antipasto Salad
NUTRITION · PER SERVING22M COOK
CAL 17%·PRO 20%
CARBS 33G39% OF CAL
3G FIBER0G ADDED0G INTRINSIC27G OTHER3G TOTAL SUGAR
FAT 18G48% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant pasta salad loaded with Italian antipasto elements: salami, mozzarella, artichokes, olives, and fresh tomatoes tossed with balsamic vinaigrette. A hearty lunch that's ready in 20 minutes.
mainitaliansaladpastashellfish🍲 stockpot
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 pound dry pasta (such as penne, rotini, farfale, etc.)
- 1 cup Genoa salami (diced)
- 1 cup cherry tomatoes (halved)
- 1 cup artichoke hearts (canned)
- 1 cup mozzarella (cut into bite size pieces)
- ½ cup Kalamata olives (pitted)
- ½ cup roasted red peppers (cut into thin strips)
- ½ medium red onion (sliced)
- ½ cup Asiago cheese (grated)
- 1 tablespoon dry Italian salad dressing mix
- ½ cup olive oil (extra virgin)
- ¼ cup balsamic vinegar
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- ¼ teaspoon salt
- ½ teaspoon black pepper (freshly ground)
At a glance
PER SERVING · TIME 22M
CAL 17%·PRO 20%
CARBS 33G39% OF CAL
3G FIBER0G ADDED0G INTRINSIC27G OTHER3G TOTAL SUGAR
FAT 18G48% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 12m
- Sodium
- 516mg
- Total sugar
- 3g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 141mg
- Calcium
- 89mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 516MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.