Ingredients for Antipasto Pasta Salad W Basil Vinaigrette
- 1 pound pasta (any short shape like rotini, farfalle, or penne)
- Green Pepper
- Garbanzo Beans
- Monterey Jack Cheese
- Mozzarella Cheese
- 1/2 cup provolone cheese, cubed
- Green Onions
- Hard Salami
- Sliced Ripe Olives
- 1/2 cup pepperoni, diced
- Fresh Chives
- Plum Tomatoes
- Basil Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh basil, chopped
- Garlic Clove
- 1/4 teaspoon salt
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How to Make Antipasto Pasta Salad W Basil Vinaigrette
- Cook pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- In a large bowl, combine 1 cup cooked pasta, 1/2 cup salami (diced), 1/2 cup pepperoni (diced), 1/2 cup provolone cheese (cubed), 1/4 cup artichoke hearts (quartered), 1/4 cup Kalamata olives (halved), 1/4 cup sun-dried tomatoes (oil-packed, halved), 1/4 cup red onion (finely diced), 1/2 cup cherry tomatoes (halved), 1/2 cup roasted red peppers (sliced), 1/4 cup fresh basil leaves (roughly chopped), and 1/4 cup pepperoncini peppers (sliced).
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh basil (chopped), 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the vinaigrette over the pasta salad and gently toss to coat.
- Cover and refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to meld.
- Before serving, give the salad a final toss and garnish with extra fresh basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
87 g
Sugar
22g
Fat
130g
Carbs
39g
