Antipasto Pasta Salad

Recipe

Salad
Antipasto Pasta Salad

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User Rating

3 out of 5 stars
Rate it:
4 ratings

Recipe Data

24
Servings

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    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    1(12 oz) pkg Hy-Vee rotini primavera
    1(6 oz) jar marinated artichoke hearts, drained
    4 oz.sliced hard salami, cut into strips
    1small green bell pepper, seeded and chopped
    3Roma tomatoes, seeded and chopped
    ½ c.chopped pepperoncini peppers
    ½ c.sliced Kalamata olives
    4 oz.crumbled feta cheese
    2 tbsp.chopped fresh basil
    ¼ c.Hy-Vee Select extra-virgin olive oil
    2 tbsp.Hy-Vee Select balsamic vinegar
    1 tbsp.Hy-Vee lemon juice
    Hy-Vee salt and Hy-Vee black pepper, to taste

    Directions

    1. Prepare pasta according to package directions. Drain and rinse in cold water; drain well. Transfer to a large bowl.
    2. Add artichoke hearts, salami, green bell pepper, tomatoes, pepperoncini peppers, olives, cheese and basil. Toss well to combine.
    3. In a small bowl, whisk together olive oil, vinegar, lemon juice, salt and pepper. Pour over pasta and toss well to combine. Cover and refrigerate at least 1 hour before serving.

    Nutrition facts

    Servings

    120 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 10mg
    • Sodium: 240mg
    • Total Carbohydrates: 13g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 6%
    0%
    Iron 4%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee tri-color rotini label.