There is nothing better on a hot summer day than a chilled antipasto salad. Tart and tangy, this one will blow you away.
Tart Shell Antipasto Salad
Ingredients
- 1 (16 oz) box shell pasta
- 2 tablespoons canola oil
- 2 tablespoons cider vinegar
- 2 cups grape tomatoes, halved
- 1 (8 oz) can artichoke hearts, drained and halved
- ½ lb fresh mushrooms, sliced
- ½ cup canned tuna, chunked
- 1 (4 oz) jar pimentos, drained and chopped
- 1 cup whole black olives, drained
- 1 cup chickpeas, drained and rinsed
- ½ lb pepperoni, shaved and quartered
- ½ lb Provolone cheese, cubed
- ¼ cup red onion, finely chopped
- 1 teaspoon oregano or parsley, your choice
- Salt and black pepper
- Zesty Italian dressing, bottled
- Grated Parmesan cheese, if desired
Instructions
- Cook shell pasta as directed on package; drain and rinse in warm water.
- Coat pasta with oil and vinegar.
- Gently toss in remaining ingredients; salt and pepper, to taste.
- Chill for an hour or so . . . or overnight to lock in the flavors.
- Just before serving, toss entire salad with Italian dressing, to taste.
- Serve topped with grated Parmesan, if desired.
Notes
This antipasto salad looks like it might be a lot of work because there are a lot of ingredients, but all you have to do is gather the ingredients, open cans and drain, and toss everything together. 1-2-3 . . . it’s done. No more than 20 minutes.
The extra hour needed for the recipe comes from chilling the salad. This helps the flavors to merge.
The salad is meant for parties and potlucks, family gatherings, good times, barbecue, and beer.
You can substitute tortellini or any pasta for the shell pasta.
You can add cubed ham or turkey . . . or use Pepperoni Minis instead of the shaved pepperoni . . . or eliminate the tuna for your own variation.
Any dressing will do well; but some dressings, like raspberry vinaigrette, may color the pasta.
Go slowly with the dressing. You want just enough to coat the ingredients to taste. If you use too much, your salad will be sitting in a pool.
Make the salad the day before, then let it sit in the fridge overnight so the flavors blend nicely.
Store tightly covered in the refrigerator.
Serving size: ¾ cup ♥ Calories: 361
I've made this salad with a spiral pasta, and it held the dressing well, which is key.
NUTRITION
Calories: 361kcal | Carbohydrates: 50.8g | Protein: 15.3g | Fat: 11.4g | Saturated Fat: 3.5g | Cholesterol: 18mg | Sodium: 388mg | Potassium: 238mg | Fiber: 4.4g | Sugar: 3.1g | Calcium: 97mg | Iron: 3mg
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