Description
This Antipasto Pasta Salad with Parmesan Herb Vinaigrette is an Italian-inspired dish that brings together fresh veggies, pasta, and a zesty dressing. Perfect for picnics, barbecues, or as a grab-and-go lunch, itโs a crowd-pleaser with a delightful mix of flavors and textures.
Ingredients
Units
Scale
- For the Vinaigrette:
- 1 cup extra-virgin olive oil
- 1/2 cup canola oil
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice, about 1 large lemon
- Several sprigs of fresh basil, parsley, and chives
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon Dijon Mustard
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, or to taste
- Salt and freshly ground black pepper, to taste
- For the Salad:
- Salt
- 2 large broccoli crowns, cut into florets (approximately 4โ5 cups)
- 1 pound (16-ounces) farfalle (bowtie pasta)
- Olive oil
- 1 medium red onion, finely chopped (approximately 1 cup)
- 1 large red bell pepper, seeded and chopped
- 1 can (15-ounce) garbanzo beans (chickpeas), drained and rinsed
- 1 jar (12-ounce) marinated artichoke heart quarters, halved widthwise
- 1/2 cup pitted and halved Kalamata Olives
- 6 ounces salami, such as Genoa, cut into bite-sized pieces
- 1 block (8-ounce) Mozzarella or Provolone cheese, cut into 1/4 to 1/2-inch pieces
- Fresh basil leaves, for garnish
- Chopped parsley, for garnish
- Freshly grated Parmesan cheese
Instructions
- For the Vinaigrette: Combine all the vinaigrette ingredients in a food processor or blender. Process until smooth. Refrigerate until needed.
- For the Salad: Prepare an ice bath. Bring a large pot of salted water to a boil. Drop the broccoli into the boiling water and cook for 5 seconds or until bright green. Transfer to the ice bath to cool, then drain and set aside.
- Drop the pasta into the boiling water and cook according to the package directions. Drain and rinse with cold tap water, then toss with olive oil.
- In a large bowl, combine the pasta with the broccoli, red onion, red bell pepper, chickpeas, artichokes, olives, salami, and cheese.
- Drizzle the prepared vinaigrette over the salad and toss to combine.
- Garnish with fresh basil leaves, chopped parsley, and a sprinkle of Parmesan cheese before serving.
Notes
- Feel free to swap out the salami for pepperoni or another deli meat of your choice.
- This pasta salad is perfect for meal prepping and can be stored in the fridge for up to 3 days.
- For an extra tangy kick, add a few tablespoons of pickled peppers or capers to the salad.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg