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Antipasto Pasta Salad

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Submitted by ladydi6819

Antipasto pasta salad with rotini, roasted red peppers, marinated artichoke hearts, Muenster cheese, mushrooms, red onion, and fresh basil in a low-fat Italian dressing. A cold make-ahead side for potlucks and picnics.

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

1 hrs

This cold pasta salad packs all the best parts of an Italian antipasto platter into one bowl. Rotini spirals catch the low-fat Italian dressing in their grooves, and every forkful delivers a different combination: tangy marinated artichoke hearts, sweet roasted red peppers, creamy Muenster cheese, sliced mushrooms, and sharp red onion.

Fresh basil ties everything together with a bright, peppery aroma that bottled herbs can’t touch. Chop it right before tossing so it stays green and fragrant.

The hour of chilling isn’t just for convenience. It gives the dressing time to soak into the pasta and lets all those bold flavors mingle. The salad actually tastes better on day two, making it ideal for making ahead.

Pro Tips

  • Rinse the cooked pasta under cold water and drain it thoroughly. Wet pasta dilutes the dressing and makes the salad watery.
  • Dice the Muenster into small cubes roughly the size of the rotini so every bite has cheese.
  • Toss in a little extra dressing before serving. Cold pasta absorbs dressing as it sits, so it may seem dry after chilling overnight.

Variations

  • Add sliced salami, pepperoni, or prosciutto for a meat-lover’s version.
  • Swap Muenster for fresh mozzarella balls (bocconcini) for a softer, milkier cheese.
  • Toss in a handful of Kalamata olives and sun-dried tomatoes for a Mediterranean twist.

Ingredients

1 453.6
POUND G PASTA, ROTINI
12 346.8
OUNCES ML/G ROASTED RED BELL PEPPER
roasted, strips
12 346.8
OUNCES ML/G ARTICHOKE HEART
marinated
1 237
CUP ML MUENSTER CHEESE
diced *
1 237
CUP ML MUSHROOMS
sliced
½ 118
CUP ML RED ONIONS
chopped
79
CUP ML BASIL
fresh, chopped *
158
1
X BLACK PEPPER
freshly ground, to taste *

Directions

Prepare pasta according to package directions.

While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl.

When pasta is done, drain and rinse with cold water.

Drain well and add pasta and dressing to bowl; toss well.

Cover, refrigerate at least 1 hour before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 327 8% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 391mg 16%
Total Carbohydrate 21g 21%
Dietary Fiber 4g 17%
Sugars g
Protein 23g
Vitamin A 15% Vitamin C 53%
Calcium 3% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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