Antipasti Pasta Salad

This Italian pasta salad recipe has all the flavors of antipasto—salami, Provolone and pepperoncini— tossed together with a tangy vinaigrette and whole-wheat pasta. This healthy antipasti pasta salad is perfect for a light dinner. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.
Recipe By:
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Antipasti Pasta Salad
Serving: 6
Prep Time:
Cook Time: 30 minutes
Antipasti Pasta Salad
Recipe By: Logo Site

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1/4 cup extra-virgin olive oil

1/4 cup reduced-sodium chicken broth

1/4 cup red-wine vinegar

3 tablespoons fresh marjoram or 1 tablespoon dried

2 tablespoons finely chopped shallots

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

6 ounces (about 2 1/2 cups) whole-wheat medium shells

2 cups thinly sliced fennel bulb

1 cup diced bell pepper

1 cup quartered canned artichoke hearts

1 cup canned cannellini beans , rinsed

1/2 cup cubed salami

5 tablespoons shredded Provolone cheese

3 tablespoons chopped pepperoncini

Freshly ground pepper to taste



To prepare dressing: Combine oil, broth, vinegar, marjoram, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add fennel, bell pepper, artichoke hearts, beans, salami, cheese, pepperoncini, pepper and the dressing; toss to coat.

Nutrition facts:

Per serving
298 calories;
14 g fat(3 g sat,9 g mono);
11 mg cholesterol;
11 g protein;
7 g fiber;
36 g carbohydrates;
535 mg sodium;
269 mg potassium;
0 g added sugars;
Carbohydrate Servings: 2
Vitamin C (64% daily value), Vitamin A (21% dv) ;
Exchanges: 2 starch 1 vegetable, 1/2 high-fat meat, 2 fat
Cook Time: 1 hour 25 minutes
Cook Time: 35 minutes
Cook Time: 1 1/4 hours
Cook Time: 1 hour
Cook Time: 25 minutes