Antipasto Pasta Salad
This Antipasto Pasta Salad is full of delicious ingredients, like artichokes, salami, olives and cheese tossed in a tangy Italian dressing.
Servings: 8 servings
Ingredients
- 8 ounces rotini pasta boiled to al dente as per package directions and cooled
- 15 ounce can extra large black olives drained
- 15 ounce can quartered artichoke hearts drained and each quartered artichoke heart cut in half length-wise
- 8 ounces grape tomatoes halved
- 1 small onion finely chopped
- 1 fennel bulb or two ribs of celery, finely chopped
- 1 bottle of your favorite Italian dressing I went with Wegman's brand Basil Vinaigrette
- 9 ounces soppressata or pepperoni cut into small cubes
- 8 ounces fresh mozzarella pearls (or larger fresh mozzarella cut into small cubes
- 5-6 large basil leaves cut to a chiffonade
Instructions
- In a large bowl, add pasta, olives, artichoke hearts, grape tomatoes, chopped onion, chopped fennel and half the bottle of dressing into the bowl.
- Toss well to combine.
- Refrigerate until you're ready to serve.
- Just before serving add soppressata, mozzarella, and basil.
- Toss to combine and taste. If needed, add additional dressing and serve.
Notes
This lasts for up to a week in the refrigerator.
Nutrition
Calories: 446kcal | Carbohydrates: 30g | Protein: 17g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1570mg | Potassium: 381mg | Fiber: 5g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 8mg | Calcium: 161mg | Iron: 1mg
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