Photo: Anna Pelzer
Italian Pasta Salad Recipe
12 ingredients
6 to 8 servings
openrecipes
The classic Italian antipasti plate, with its salty, briny, and rich elements, translates perfectly to a hearty pasta salad. Since the flavors in this salad get...
Estimated Nutrition (whole recipe, rough)
745
Calories
53g
Protein
27g
Fat
75g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1/3 cup small-dice red onion
- 3 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- Kosher salt
- 1 pound fusilli pasta
- 1 cup marinated artichoke hearts, drained and coarsely chopped (about 8 ounces)
- 1 1/2 cups medium-dice provolone cheese (about 8 ounces)
- 1 cup medium- pepperoni or turkey pepperoni
- 1/3 cup finely chopped oil-packed sun-dried tomatoes (about 3 ounces)
- 1/4 cup finely chopped fresh Italian parsley leaves
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes