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Antipasto Pasta

All You JULY 2006

  • Yield: 6 Servings
  • Cook time:15 Minutes
  • Prep time:5 Minutes
  • Cost Per Serving:$2.72


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 662
  • Fat: 32g
  • Saturated fat: 12g
  • Protein: 31g
  • Carbohydrate: 65g
  • Fiber: 4g
  • Cholesterol: 72mg
  • Sodium: 021mg

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Antipasto Pasta recipe