Antipasto Salad

Photo by Antoine Bootz
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 411 calories
    • Fat 32 g
    • Sat Fat 12 g
    • Cholesterol 74 mg
    • Sodium 2208 mg
    • Protein 18 mg
    • Carbohydrate 14 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 72 mg


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


  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.