Antipasto Salad

Antipasto Salad
Antoine Bootz
Classic antipasto ingredients—salami, artichoke hearts, and roasted red peppers—mingle with mozzarella, green beans, and chickpeas in this hearty pasta dish.

Get the recipe.
Serves 8
preparation
15
minutes
cooking
75
minutes

Ingredients

1/2
pound
rotini, fusilli, or other short pasta
1
pound
green beans, trimmed
2
garlic cloves, minced
1
tablespoon
Dijon mustard
1/4
cup
red wine vinegar
2
tablespoons
balsamic vinegar
1/3
cup
olive oil
1/2
pound
bocconcini or mozzarella, cut into 1/2-inch cubes
1
15- to 19-ounce can garbanzo beans, rinsed and drained
3 1/2
ounces
sliced hard salami, cut into strips
1
9-ounce box frozen artichoke hearts, thawed
1
6-ounce jar roasted red peppers (about 4), cut into strips
1/2
16-ounce jar pepperoncini (hot Tuscan peppers), drained (about 12)
1/2
teaspoon
dried hot red pepper flakes
1
cup
loosely packed fresh flat-leaf parsley leaves, minced

Directions

  1. Cook the pasta according to the package directions until al dente. Remove from cooking water with a slotted spoon, rinse under cold water, and drain well.
  2. Add the green beans to the boiling water and cook until crisp-tender. Remove the green beans, rinse, and drain with the pasta.
  3. In a large bowl, using a wire whisk, blend the garlic, mustard, and vinegars. Slowly whisk in the oil and add salt to taste.
  4. In a very large bowl, toss the pasta with the dressing and stir in the bocconcini, garbanzos, salami, artichoke hearts, roasted peppers, pepperoncini, red pepper flakes, and parsley.
  5. Cover and chill for 1 hour. The salad may be made up to 2 days in advance.
     
Jane Kirby
May 2001

Nutritional Information

  • Per Serving
  • Calories 411
  • Calcium 72 mg
  • Carbohydrate 14 g
  • Cholesterol 74 mg
  • Fat 32 g
  • Fiber 5 g
  • Iron 3 mg
  • Protein 18 mg
  • Sat Fat 12 g
  • Sodium 2208 mg
What does this mean? See Nutrition 101.