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Antipasto Salad

Photo: Antoine Bootz
Yield Makes 8 servings


  • 1/2 pound rotini, fusilli, or other short pasta
  • 1 pound green beans, trimmed
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1/3 cup olive oil
  • 1/2 pound bocconcini or mozzarella, cut into 1/2-inch cubes
  • 1 15- to 19-ounce can garbanzo beans, rinsed and drained
  • 3 1/2 ounces sliced hard salami, cut into strips
  • 1 9-ounce box frozen artichoke hearts, thawed
  • 1 6-ounce jar roasted red peppers (about 4), cut into strips
  • 1/2 16-ounce jar pepperoncini (hot Tuscan peppers), drained (about 12)
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 cup loosely packed fresh flat-leaf parsley leaves, minced

Nutrition Information

  • calcium 72 mg
  • calories 411
  • caloriesfromfat 1 %
  • carbohydrate 14 g
  • cholesterol 74 mg
  • fat 32 g
  • fiber 5 g
  • iron 3 mg
  • protein 18 mg
  • satfat 12 g
  • sodium 2208 mg

How to Make It

  1. Cook the pasta according to the package directions until al dente. Remove from cooking water with a slotted spoon, rinse under cold water, and drain well. Add the green beans to the boiling water and cook until crisp-tender. Remove the green beans, rinse, and drain with the pasta.

    ]In a large bowl, using a wire whisk, blend the garlic, mustard, and vinegars. Slowly whisk in the oil and add salt to taste.

    ] In a very large bowl, toss the pasta with the dressing and stir in the bocconcini, garbanzos, salami, artichoke hearts, roasted peppers, pepperoncini, red pepper flakes, and parsley. Cover and chill for 1 hour. The salad may be made up to 2 days in advance.