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Antipasto Pasta Salad

Prep Time 25 minutes
Cook Time 15 minutes
Servings 2 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
US Customary - Metric

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

Calories: 933kcal | Carbohydrates: 53g | Protein: 37g | Fat: 63g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 33g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 2914mg | Potassium: 556mg | Fiber: 5g | Sugar: 4g | Vitamin A: 851IU | Vitamin C: 13mg | Calcium: 341mg | Iron: 2mg