Antipasto Pasta

Antipasto PastaRecipe
6 Servings

Cost per Serving:



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1 pound fusilli
8 ounces provolone, cut into 1/2-inch cubes
10 ounces salami or soppressata, quartered and cut into 1/2-inch chunks
1 (12 oz.) jar artichoke hearts, drained and quartered
1 cup mixed Italian olives, pitted (5.5 oz.)
1/2 cup pepperoncini, drained, cut into 1/2-inch slices and seeded
1/2 cup red wine vinaigrette or Italian dressing
Salt and pepper


Prep: 5 Minutes
Cook: 15 Minutes

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes. Drain thoroughly.

In a large bowl, combine fusilli with provolone, salami, artichoke hearts, olives, pepperoncini and vinaigrette. Toss gently until well combined. Season with salt and pepper to taste.

Divide salad evenly among 4 shallow bowls or plates. Serve with Italian bread, if desired.

Created date

July 2006

Nutritional Information

Calories 662
Fat 32 g
Satfat 12 g
Protein 31 g
Carbohydrate 65 g
Fiber 4 g
Cholesterol 72 mg
Sodium 021 mg