Ultimate Antipasto Pasta Salad
Ingredients
The Pasta Salad
-
8
ounces
Pasta of Choice
-
1
15 ounce can
Chickpeas, drained and rinsed
-
1
cup
Cherry Tomatoes, halved
-
1
cup
Sweet Baby Peppers, sliced
-
½
cup
Kalamata Olives, halved
-
1
cup
Hard Salami, chopped
-
½
cup
Pepperoncini, sliced
-
¾
cup
Parmigiano Reggiano, freshly grated
The Creamy Shallot Vinaigrette
-
½
cup
Extra Virgin Olive Oil
-
3
tablespoons
Red Wine Vinegar
-
2
tablespoons
Lemon Juice
-
1
tablespoon
Dijon Mustard
-
1
large
Shallot, chopped
-
3
cloves
Garlic, mashed
-
1
teaspoon
Italian Seasoning
-
½
teaspoon
Kosher Salt
-
½
teaspoon
Ground Black Pepper
Instructions
- Prepare the Creamy Shallot Vinaigrette by blending all vinaigrette ingredients until creamy.
- Taste and adjust the seasonings, then set the dressing aside.
- Cook the pasta according to package instructions, reducing the cook time by 2 minutes.
- Drain and rinse the pasta, then add it to a large bowl.
- Drain and rinse the chickpeas, adding them to the bowl with the pasta.
- Chop the cherry tomatoes, sweet peppers, kalamata olives, salami, and pepperoncini, and add them to the bowl.
- Pour the dressing over the salad ingredients and toss to combine.
- Garnish with a sprinkle of parmigiano reggiano and serve.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
600mg
Cholesterol
40mg
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