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Antipasto Pasta Salad

Prep Time 25 minutes
Cook Time 20 minutes
Servings 2
Calories 1259kcal

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

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 8 slices Lemon
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • 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.
  • Heat a nonstick pan over medium heat. Add the oil as needed and warm the pita on both sides. Cut into wedges.
  • 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.
  • Mix together the sparkling water and lemon slices.
  • To serve: Enjoy the antipasto salad with lemon sparkling water.

Nutrition

Calories: 1259kcal | Carbohydrates: 90g | Protein: 45g | Fat: 81g | Saturated Fat: 25g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 41g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 2545mg | Potassium: 757mg | Fiber: 9g | Sugar: 4g | Vitamin A: 995IU | Vitamin C: 29mg | Calcium: 430mg | Iron: 5mg