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
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)
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)
Cook pasta according to package directions; drain. Rinse pasta in cold water; drain again. Place in large bowl; set aside.
Meanwhile, for the dressing, in small bowl whisk together dressing ingredients.
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.
Stack provolone slices; cut into eighths to form triangles. Stack salami slices; cut into quarters. Add to pasta along with red peppers.
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.
9 g Fat
25 g Carbohydrates
11 g Protein
3 g Saturated Fat
15 mg Cholesterol
330 mg Sodium
4 g Dietary Fiber