Photo: Anna Pelzer
Italian Pasta Salad with Tomato Vinaigrette
19 ingredients
25 min + 20 min
8
openrecipes
This Italian pasta salad is perfect for lunches. Make a big batch for the week ahead!
Estimated Nutrition (whole recipe, rough)
1069
Calories
58g
Protein
49g
Fat
110g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Honey | 1 tbsp (21g) | 64 |
| Artichoke | 1 medium (128g) | 60 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound Farfalle Pasta, Fully Cooked Per Manufacturer's Instructions
- 2 whole Boneless, Skinless Chicken Breasts, Fully Cooked And Chopped
- ¼ pounds Hard Salami, Cut Into Strips
- ½ cups Monterey Jack Cheese, Cut Into 1/2 Inch Cubes
- 1 cup Cherry Tomatoes, Sliced In Half
- 1 cup Artichoke Hearts, Frozen And Thawed, Chopped
- ¼ cups Pine Nuts
- ½ teaspoons Salt
- ¼ teaspoons Ground Black Pepper
- 1 teaspoon Red Pepper Flakes
- 1 Tablespoon FOR THE TOMATO VINAIGRETTE:
- 1 cup Olive Oil
- 1 teaspoon Cherry Tomatoes, Halved
- ½ teaspoons Salt
- 1 Tablespoon Ground Black Pepper
- 5 cloves Herbes De Provence
- ¼ cups Garlic, Minced
- 1 Tablespoon Apple Cider Vinegar
- ¾ cups Honey
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes