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Penne Rigate Recipes

Antipasto Pasta Salad

Course
Main Dish
Servings
Makes 6 Servings
Prep Time
20 minutes
Cooking Time
16 minutes
Total Time
36 minutes

Created by Marlene Koch, RD, NY Times best-selling cookbook author

Ingredients

  • 1/2 box Dreamfields Penne Rigate
  • 2 cups fresh mushrooms sliced
  • 1 8 oz package frozen artichoke hearts thawed, drained and quartered
  • 4 slices reduced-fat provolone cheese
  • 2 ounces light Italian salami sliced
  • 1/2 cup roasted red peppers sliced
  • 1/2 cup fresh basil leaves packed
  • 1 sprig fresh basil (optional)

Ingredients Dressing

  • 3 tablespoons olive oil
  • 4 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic minced (about 1 medium clove)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon salt (or to taste)

Directions

  1. Cook pasta according to package directions; drain. Rinse pasta in cold water; drain again. Place in large bowl; set aside.
  2. Meanwhile, for the dressing, in small bowl whisk together dressing ingredients.
  3. Place mushrooms in medium microwave-safe bowl; cover with plastic wrap. Cook on High 1 minute, or until mushrooms begin to soften. Uncover; pour off any liquid. Add artichoke hearts to mushrooms; toss with 2 tablespoons dressing and set aside.
  4. Stack provolone slices; cut into eighths to form triangles. Stack salami slices; cut into quarters. Add to pasta along with red peppers.
  5. Stack basil leaves; roll up and slice into very thin strips. Top pasta salad with basil, marinated mushrooms and artichokes. Whisk dressing again; add to salad and lightly toss. Garnish with basil sprig, if desired.

Nutrition Facts

205 Calories

25g Carbohydrates

3g Saturated Fat

330mg Sodium

9g Fat

11g Protein

15mg Cholesterol

4g Dietary Fiber

Find Dreamfields Pasta near you.

Find Dreamfields at your favorite grocery and retail stores nationwide. Also available online.

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