Grilled Antipasto Pasta Salad
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The Defined Dish · by Alex★ 5.0 (9)

Grilled Antipasto Pasta Salad

NUTRITION · PER SERVING40M COOK
CAL 40%·PRO 62%
CARBS 81G41% OF CAL
5G FIBER0G ADDED4G INTRINSIC72G OTHER4G TOTAL SUGAR
FAT 39G45% OF CAL
9G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled chicken and pasta tossed with Mediterranean vegetables, olives, and a vinaigrette dressing. This salad balances crispy grilled chicken with fresh arugula and tangy flavors, making it satisfying enough for lunch or dinner.

mainamericansaladpastachickengluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 12 oz. penne pasta, (sub gluten-free penne for gluten-free)
  • 6 tablespoons extra-virgin olive oil
  • 2 cloves garlic, (grated)
  • 3 tablespoons red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 mild Italian chicken sausages, (sub hot Italian chicken sausage if you want more heat!)
  • 1 tablespoon extra-virgin olive oil
  • 1 large red bell pepper, (cored and cut into 4 large pieces)
  • 1 medium red onion, (peeled and sliced into 1/2” slices)
  • ½ cup roughly chopped pitted Castelvetrano olives
  • ¼ cup sweet and tangy pepper drops or peppadews ((optional; if using peppadews, roughly chop))
  • ¾ cup freshly grated parmesan cheese
  • ¼ cup finely chopped Italian parsley
  • 2 large handfuls baby arugula
PREP
10M
SODIUM
1467MG
ESTIMATE
COMPLETE

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