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Antipasto Salad

Antipasto Salad
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Serves 8| Hands-On Time: | Total Time:



  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.
By June, 2001

Nutritional Information

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

Quick Tip

Kitchen timer
The salad may be made up to 2 days in advance.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.