Antipasto Pasta Salad

Antipasto Pasta Salad

Antipasto Pasta Salad · ready in 20 min · 4 servings · 420 kcal per serving · very easy · 9 ingredients

A vibrant pasta salad tossed in a tangy red wine vinaigrette, filled with tender rotini, briny olives, marinated artichokes, and creamy mozzarella for a fresh yet savory Italian inspired bite.

Prep
10 min
Cook
10 min
Total
20 min
Serves
4
kcal
420
Difficulty
very easy

A QiMeal recipe · Updated

Ingredients · 4 servings

  • 30 gRed wine vinegar
  • 60 gExtra virgin olive oil
  • 320 gRotini pasta
  • 200 gMarinated artichokes
  • 180 gMozzarella cheese
  • 120 gKalamata olive
  • 10 gParsley leaves, fresh
  • 6 gSalt
  • 2 gPepper

Equipment

colander, large bowl, pot, whisk, wooden spoon

Instructions

  1. Prep ingredients

    Gather all ingredients, cook the rotini pasta according to package directions, drain and cool it, and set out a large bowl and whisk. · 5 min

    What to look for: Emulsified and glossy

  2. Make dressing

    Whisk the red wine vinegar and extra virgin olive oil together in the large bowl until the dressing looks smooth and blended. · 2 min

    What to look for: smooth and emulsified

  3. Toss and serve

    Add the cooled rotini pasta, marinated artichokes, mozzarella cheese, Kalamata olives, and parsley leaves, season with salt and pepper, toss well, and serve. · 3 min

    What to look for: evenly coated and colorful

Nutrition (per serving)

kcal420
Protein15 g
Carbohydrates52 g
of which sugars3 g
Fat18 g
of which saturated6 g
Fibre5 g
Sodium620 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk

Storage and reheating

  • Fridge: up to 3 days
  • Freezer: not recommended

Ingredient substitutions

Red wine vinegar

  • balsamic vinegar: Adds slight sweetness and deeper color.

Extra virgin olive oil

  • avocado oil: Neutral flavor and high smoke point.

Rotini pasta

  • penne pasta: Holds dressing well.

Marinated artichokes

  • roasted red peppers: Adds sweetness and color.

Mozzarella cheese

  • bocconcini: Creamy and mild cheese.

Kalamata olive

  • green olives: More acidic and firm.

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