Antipasto Salad Recipe

Recipesfull introduces to you: Pasta Salad Recipes. (Antipasto Salad Recipe). This is always a hit for summer picnics.

Brief

Prep 10 mins

Cook: 15 mins

Additional: 2hrs

Total: 2hrs25 mins

Servings: 6

Yield: 6 servings

Antipasto Salad Recipe

Ingredients

½ cup vegetable oil

3 tablespoons red wine vinegar

1 clove garlic

minced

1 teaspoon dried basil

⅛ teaspoon crushed red pepper flakes

1 teaspoon salt

6 ounces macaroni

¼ cup grated Parmesan cheese

2 cups broccoli florets

4 ounces sliced pepperoni sausage

10 cherry tomatoes

halved

½ cup shredded mozzarella cheese

Potsticker Salad

Salad

Directions

Step 1

Cook pasta in a pot of boiling salted water until al dente. Drain.

Step 2

In large bowl stir together oil vinegar garlic basil and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover and refrigerate 2 to 3 hours.

Step 3

Add broccoli pepperoni and tomatoes; toss well. Sprinkle with mozzarella cheese and serve.

Nutritional Information

Antipasto Salad Recipe

Servings Per Recipe:6

Calories: 414.6

% Daily Value *

Protein: 12.6g 25%

Carbohydrates: 25g 8%

Dietary Fiber: 2.1g 9%

Sugars: 1.4g

Fat: 29.6g 46%

Saturated Fat: 6.8g 34%

Cholesterol: 28.6mg 10%

Vitamin A Iu: 475.4IU 10%

Niacin Equivalents: 5.8mg 45%

Vitamin B6: 0.2mg 13%

Vitamin C: 33.3mg 56%

Folate: 92.8mcg 23%

Calcium: 143mg 14%

Iron: 1.8mg 10%

Magnesium: 33mg 12%

Potassium: 297.7mg 8%

Sodium: 820.7mg 33%

Thiamin: 0.4mg 37%

Calories From Fat: 266.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.