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Antipasto-Style Pasta Salad
Recipes
Antipasto-Style Pasta Salad
12 servings
40 minutes total

Ingredients

  • 16 oz cavatappi (or medium shell) pasta
  • 10 oz grape tomatoes
  • 1 cup pitted Castelvetrano (or Kalamata) olives
  • 4 oz pepperoncini peppers
  • 8 oz mozzarella cheese
  • 4 oz sliced turkey
  • 4 oz sliced ham
  • 4 oz sliced pepperoni
  • 2 oz sliced salami
  • 1 ½ cups restaurant-style Italian dressing (or garlic vinaigrette)
  • ⅓ cup mayonnaise
  • 2 teaspoons freshly cracked black pepper
  • 2 tablespoons stone-ground mustard
  • 8 oz diced fresh red onions
  • 8 oz tri-pepper mix (diced fresh green, red, and yellow bell peppers)
  • 2 cups baby kale (or spinach)
  • Grated Parmesan cheese (optional, for serving)

Steps

    1. Bring water to a boil for pasta. Cook pasta following package instructions; drain and chill 20 minutes or until cool.
    2. Meanwhile, halve tomatoes and olives. Drain pepperoncini and chop (about 1 cup). Cut mozzarella into ½-inch cubes. Cut turkey, ham, pepperoni, and salami into thin, bite-size strips.
    3. Combine dressing, mayonnaise, pepper, and mustard in small bowl; whisk to blend.
    4. Place pasta, tomatoes, olives, pepperoncini, mozzarella, all meats, onions, tri-pepper mix, and kale in large bowl. Add dressing mixture and toss to coat. Top with grated Parmesan, if using; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 420, Total Fat 23g, Sat Fat 6g, Trans Fat 0g, Chol 40mg, Sodium 1330mg, Total Carb 38g, Fiber 2g, Total Sugar 6g, (Incl. 3g Added Sugars), Protein 16g, Vitamin D 0%, Calc 15%, Iron 10%, Potassium 6%