Italian 15 min

Antipasto Pasta Salad

Name: Antipasto Pasta Salad
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb rotini pasta; 4 oz salami, diced; 4 oz pepperoni, halved; 1 cup kalamata olives; 1 cup artichoke hearts, quartered; 1 cup roasted red peppers, diced; ½ cup sun-dried tomatoes; 4 oz fresh mozzarella pearls; ¼ cup grated Parmesan; ½ cup Italian dressing; 2 tablespoons red wine vinegar; 1 teaspoon dried Italian seasoning; Fresh basil leaves

meal-prepquickhealthy

Ingredientsfor 2

480

Cal

20g

Protein

52g

Carbs

22g

Fat

11 lb rotini pasta
24 oz salami, diced
34 oz pepperoni, halved
41 cup kalamata olives
51 cup artichoke hearts, quartered
61 cup roasted red peppers, diced
7½ cup sun-dried tomatoes
84 oz fresh mozzarella pearls
9¼ cup grated Parmesan
10½ cup Italian dressing
112 tablespoons red wine vinegar
121 teaspoon dried Italian seasoning
13Fresh basil leaves

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Instructions

1
Cook pasta in heavily salted boiling water until al dente. Drain, rinse briefly with cold water, and toss with 1 tablespoon olive oil to prevent sticking. Spread on a baking sheet to cool completely.
2
Combine Italian dressing, red wine vinegar, and Italian seasoning to make the dressing. Taste — it should be boldly flavored since pasta absorbs a lot.
3
In a large bowl, combine cooled pasta, salami, pepperoni, olives, artichoke hearts, roasted red peppers, sun-dried tomatoes, and mozzarella pearls. Pour dressing over and toss thoroughly.
4
Refrigerate at least 1 hour for flavors to meld. Before serving, add Parmesan, fresh basil, and toss again. Taste and add more dressing or vinegar as needed — pasta salads absorb dressing as they sit. Keeps up to 4 days refrigerated.