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Antipasto Pasta Salad

Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 1235kcal

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 Arugula
  • 1/2 cup Grape tomatoes halved
  • 3 oz Pepperoni chopped
  • 3 oz Salami chopped

Vinaigrette

  • 3 TBSP Extra-virgin olive oil
  • 1 TBSP Red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp Dried oregano

Seasoning

  • Salt
  • Black pepper

Watermelon

  • 2 slices Watermelon rind on

Watermelon Mint Juice

  • 4 cups Watermelon diced
  • 1 TBSP Fresh mint
  • 2 TBSP Honey
  • 16 oz Water cold
US Customary - Metric

Instructions

  • In a pot of salted boiling water, cook the pasta according to the instructions on the package. Once the pasta is cooked, drain well, then lay out on a baking sheet to cool completely.
  • In a bowl, whisk together all vinaigrette ingredients until fully combined. Season to taste with salt and pepper.
  • To make the antipasto salad: Mix the pasta in a bowl along with the rest of the antipasto salad ingredients and the vinaigrette. Toss together, and season with salt and pepper to taste.
  • Make the juice: Combine all the ingredients in a blender. Blend until smooth. Strain to remove pulp. Serve the juice over ice if desired.
  • Serve the pasta salad with watermelon slice and watermelon mint juice.

Nutrition

Calories: 1235kcal | Carbohydrates: 93g | Protein: 44g | Fat: 78g | Saturated Fat: 26g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 2754mg | Potassium: 1063mg | Fiber: 5g | Sugar: 43g | Vitamin A: 3136IU | Vitamin C: 44mg | Calcium: 387mg | Iron: 4mg