Recipe
Salad
Antipasto Pasta Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 oz) pkg Hy-Vee rotini primavera | ||
| 1 (6 oz) jar marinated artichoke hearts, drained | ||
| 4 oz. sliced hard salami, cut into strips | ||
| 1 small green bell pepper, seeded and chopped | ||
| 3 Roma 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
- Prepare pasta according to package directions. Drain and rinse in cold water; drain well. Transfer to a large bowl.
- Add artichoke hearts, salami, green bell pepper, tomatoes, pepperoncini peppers, olives, cheese and basil. Toss well to combine.
- 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.