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Quick Antipasto Pasta Salad Recipe

Recipe by: Christine Foley Wanner

"This is a quick and easy side dish. Perfect for a BBQ, potluck or any kind of party. Add croutons or other toppings as desired. Delicious!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook10 m
  • Ready In40 m
  • 1Whisk olive oil, vinegar, garlic, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl.
  • 2Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain.
  • 3Mix fusilli, basil, salami, pepperoni, artichoke hearts, provolone cheese, Asiago cheese, olives, roasted red peppers, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a large bowl; drizzle vinaigrette over salad. Toss to evenly coat.
Ingredients
  • 12 servings
  • 373 cals
  • Vinaigrette:
  • 3/4 cup extra virgin olive oil
  • 2/3 cup red wine vinegar
  • 1 clove garlic, chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Salad:
  • 1 (16 ounce) package fusilli pasta
  • 1 1/2 cups thinly sliced fresh basil
  • 1/2 cup thinly sliced Genoa salami
  • 1/2 cup thinly sliced pepperoni
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
  • 1/4 cup thinly sliced provolone cheese
  • 1/4 cup grated Asiago cheese
  • 3 tablespoons chopped olives
  • 3 tablespoons sliced roasted red peppers
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    373
    19%
  • Fat:
    23.5
    36%
  • Carbs:
    30.8
    10%
  • Protein:
    10.7
    21%
  • Cholesterol:
    21
    7%

Based on a 2,000 calorie diet

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