Antipasto Salad Recipe

Name: Antipasto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound rotini, fusilli, or other short pasta; 1 pound green beans, trimmed; 2 garlic cloves, minced; 1 tablespoon Dijon mustard; 1/4 cup red wine vinegar; 2 tablespoons balsamic vinegar; 1/3 cup olive oil; 1/2 pound bocconcini or mozzarella, cut into 1/2-inch cubes; 1 15- to 19-ounce can garbanzo beans, rinsed and drained; 3 1/2 ounces sliced hard salami, cut into strips; 1 9-ounce box frozen artichoke hearts, thawed; 1 6-ounce jar roasted red peppers (about 4), cut into strips; 1/2 16-ounce jar pepperoncini (hot Tuscan peppers), drained (about 12); 1/2 teaspoon dried hot red pepper flakes; 1 cup loosely packed fresh flat-leaf parsley leaves, minced

Servings: persons

1/2 pound rotini, fusilli, or other short pasta
1 pound green beans, trimmed
2 garlic cloves, minced
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1/3 cup olive oil
1/2 pound bocconcini or mozzarella, cut into 1/2-inch cubes
1 15- to 19-ounce can garbanzo beans, rinsed and drained
3 1/2 ounces sliced hard salami, cut into strips
1 9-ounce box frozen artichoke hearts, thawed
1 6-ounce jar roasted red peppers (about 4), cut into strips
1/2 16-ounce jar pepperoncini (hot Tuscan peppers), drained (about 12)
1/2 teaspoon dried hot red pepper flakes
1 cup loosely packed fresh flat-leaf parsley leaves, minced

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. Add the green beans to the boiling water and cook until crisp-tender. Remove the green beans, rinse, and drain with the pasta.
2
]In a large bowl, using a wire whisk, blend the garlic, mustard, and vinegars. Slowly whisk in the oil and add salt to taste.
3
] 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.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound rotini, fusilli, or other short pasta, 1 pound green beans, trimmed, 2 garlic cloves, minced, 1 tablespoon Dijon mustard, and more.

Yes, Antipasto Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Antipasto Salad

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