Antipasto Pasta Salad


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

Course: Pasta Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Makes 4 Servings

Ingredients Salad

  • 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)


  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.

Nutritional Information

  • 205 Calories

  • 9 g Fat

  • 25 g Carbohydrates

  • 11 g Protein

  • 3 g Saturated Fat

  • 15 mg Cholesterol

  • 330 mg Sodium

  • 4 g Dietary Fiber

Penne RigateRodgers Townsend