Name: Antipasto Pasta Salad
Prep time: 25 min
Cook time: 15 min
Ingredients: 4 oz Rotini pasta; 1/4 cup Pepperoncini (sliced); 1/4 cup Roasted red peppers (diced); 1/4 cup Black olives (halved); 1 cup Fresh mozzarella (diced into small chunks); 1/2 cup Artichoke hearts (quartered); 1/2 cup Grape tomatoes (halved); 4 oz Calabrese Salami (chopped); 2 slices Baguette; 3 TBSP Extra-virgin olive oil; 1 TBSP Apple cider vinegar; 1/2 tsp Dijon mustard; 1/4 tsp Dried oregano; 16 oz Sparkling water (use your favorite flavor)

Antipasto Pasta Salad

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Prep Time: 25

Cook Time: 15

Servings: servings

Calories: 933kcal

Ingredients

Antipasto Salad

4 oz Rotini pasta
1/4 cup Pepperoncini sliced
1/4 cup Roasted red peppers diced
1/4 cup Black olives halved
1 cup Fresh mozzarella diced into small chunks
1/2 cup Artichoke hearts quartered
1/2 cup Grape tomatoes halved
4 oz Calabrese Salami chopped
2 slices Baguette

Vinaigrette

3 TBSP Extra-virgin olive oil
1 TBSP Apple cider vinegar
1/2 tsp Dijon mustard
1/4 tsp Dried oregano

Sparkling Water

16 oz Sparkling water use your favorite flavor

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Instructions

In a pot of salted boiling water, cook the pasta according to the instructions on the package. While the pasta is cooking, prep the antipasto ingredients and make the vinaigrette.
Prep the antipasto salad ingredients per instruction above.
In a bowl, whisk together all vinaigrette ingredients until fully combined. Season to taste with salt and pepper.
Once the pasta is cooked, drain well, then lay out on a baking sheet to cool completely. While the pasta is cooling, toast the baguette.
Toast the baguette in a toaster oven.
To make the antipasto salad: Transfer the pasta to a bowl along with the rest of the antipasto salad ingredients (except baguette) and pour in the vinaigrette. Toss together, and season with salt and pepper to taste.
To serve: Enjoy the antipasto salad with toasted baguette and sparkling water.

Nutrition