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Antipasti Pasta Salad
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Brief Description
Healthy light dinner with all the flavor of antipasto.
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Main Ingredient
whole wheat pasta
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Category: Salads
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Cuisine: Italian
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Prep Time: 30 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Make Ahead: Cover and refrigerate, without the dressing, for up to 1 day. Toss with dressing about 1 hour before serving. Per serving: 298 calories; 14g fat (3g sat, 9g mono); 11mg cholesterol; 36g carb; 0g added sugar; 11g protein; 7g fiber; 535mg sodium; 269mg potassium.
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Posted By: cookingmama
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Posted On: Nov 05, 2013
Number of Servings:
Ingredients:
- 1/4 cups - extra-virgin olive oil
- 1/4 cups - reduced sodium chicken broth
- 1/4 cups - red wine vinegar
- 3 tablespoons - chopped fresh marjoram or 1 tbsp dried
- 2 tablespoons - finely chopped shallots
- 1/4 teaspoons - salt
- 1/4 teaspoons - freshly ground pepper
- 6 ounces - whole wheat medium pasta shells about 2-1/2 cups
- 2 cups - thinly sliced fennel bulb
- 1 cups - diced bell pepper
- 1 cups - quartered canned artichoke hearts
- 1 cups - canned cannelini beans rinsed
- 1/2 cups - cubed salami
- 5 tablespoons - shredded Provolone cheese
- 3 tablespoons - chopped pepperoncini
- - freshly ground pepper to taste
Directions:
For dressing: combine oil, broth, vinegar, marjoram, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined, or whisk in a bowl.
For pasta salad: cook pasta according to package directions. Drain and transfer to a large bowl; allow to cool. Add fennel, bell pepper, artichoke hearts, beans, salami, cheese, pepperoncini, pepper and the dressing; toss to coat.
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