Antipasti Pasta Salad

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This Italian pasta salad recipe has all the flavors of antipasto—salami, Provolone and pepperoncini— tossed together with a tangy vinaigrette and whole-wheat pasta. This healthy antipasti pasta salad is perfect for a light dinner. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.

Antipasti Pasta Salad
photographer: Jim Westphalen
Nutritionist Tested & Approved

Time: 30 minutes

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup reduced-sodium chicken broth

  • 1/4 cup red-wine vinegar

  • 3 tablespoons fresh marjoram or 1 tablespoon dried

  • 2 tablespoons finely chopped shallots

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 6 ounces (about 2 1/2 cups) whole-wheat medium shells

  • 2 cups thinly sliced fennel bulb

  • 1 cup diced bell pepper

  • 1 cup quartered canned artichoke hearts

  • 1 cup canned cannellini beans , rinsed

  • 1/2 cup cubed salami

  • 5 tablespoons shredded Provolone cheese

  • 3 tablespoons chopped pepperoncini

  • Freshly ground pepper to taste

  1. To prepare 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.)

  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add fennel, bell pepper, artichoke hearts, beans, salami, cheese, pepperoncini, pepper and the dressing; toss to coat.

Nutritional Facts

Serving Size
about 1 1/3 cups
36 g
14 g
Saturated Fat
3 g
11 g
11 mg
Dietary Fiber
7 g
269 mg
535 mg
6 servings
2 starch 1 vegetable
1/2 high-fat meat
2 fat
Vitamin C
64% daily value
Vitamin A
21% dv

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