Antipasto Salad

antipasto-salad-1
Photo by Antoine Bootz
Rating
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    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

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.Add the green beans to the boiling water and cook until crisp-tender. Remove the green beans, rinse, and drain with the pasta.In a large bowl, using a wire whisk, blend the garlic, mustard, and vinegars. Slowly whisk in the oil and add salt to taste.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.Cover and chill for 1 hour. The salad may be made up to 2 days in advance. 

Ingredients

  1. Check 1/2 pound rotini, fusilli, or other short pasta
  2. Check 1 pound green beans, trimmed
  3. Check 2 garlic cloves, minced
  4. Check 1 tablespoon Dijon mustard
  5. Check 1/4 cup red wine vinegar
  6. Check 2 tablespoons balsamic vinegar
  7. Check 1/3 cup olive oil
  8. Check 1/2 pound 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 1/2 ounces 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 1/2 teaspoon dried hot red pepper flakes
  15. Check 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.