Antipasto Pasta Salad
An amazing, classic salad recipe!
Servings: 8 servings
Ingredients
VINAIGRETTE:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- zest of one lemon
- ¾ teaspoon Italian seasoning
- 1 small garlic clove, minced
- ½ teaspoon onion powder
- ½ teaspoon Dijon mustard
- ½ teaspoon honey
- salt and pepper, to taste
PASTA SALAD:
- 8 ounces dry rainbow rotini pasta, cooked until al dente and cooled
- 8 ounces diced provolone cheese (buy in a chunk and dice)
- 2 cups halved pear tomatoes
- 1 cup chopped artichoke hearts
- 1 cup halved black olives
- ¾ cup diced salami (buy in a tube and dice)
- ½ cup diced pepperoni
- 1 medium green bell pepper, seeded and diced
- ½ cup sliced pepperoncini
- ½ cup thinly sliced red onion
- ⅓ cup sliced fresh basil
Instructions
PREPARE THE VINAIGRETTE:
- Place all of the vinaigrette ingredients in a shaker jar; shake and refrigerate until ready to serve.
ASSEMBLE THE PASTA SALAD:
- Add all ingredients of the pasta salad to a large bowl. Toss with the vinaigrette. Cover and refrigerate. Toss again before serving.
Nutrition
Serving: 1serving | Calories: 463kcal | Carbohydrates: 30g | Protein: 16g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 1222mg | Potassium: 322mg | Fiber: 4g | Sugar: 4g | Vitamin A: 636IU | Vitamin C: 28mg | Calcium: 248mg | Iron: 1mg