Antipasto Pasta Salad
Amazing pasta salad that is always a huge hit! Has a little kick to it and it really delicious. I am always asked for the recipe.
- Preparing Time: 1 hour
- Total Time: 4 hours
- Served Person: 10
patpotluck
picniccoll
salads
pasta salad
italian
antipasto
appetizer
vinegar
picnic
summer picnic
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
- 2 cloves garlic minced
- 1 cup vegetable oil
- 6 tbsp red wine vinegar
- 2 tsp. dried basil
- 1/4 tsp. red pepper flakes
- 2 tsp. salt
- 12 oz. tri-color rotini pasta
- 1/2 cup parmesan cheese shredded
- 3 cups broccoli florets
- 8 oz. pepperoni diced
- 20 cherry tomatoes halfed
- 1 cup mozzarella shredded
- Carbohydrate 33.6189321860173 g
- Cholesterol 63.663200013672 mg
- Fat 31.6947334097577 g
- Fiber 4.78119838561614 g
- Protein 19.0115994358973 g
- Saturated Fat 7.24967955791569 g
- Serving Size 1 1 Serving (418g)
- Sodium 573.779140436386 mg
- Sugar 28.8377338004012 g
- Trans Fat 2.90853174835624 g
- Calories 485 calories
Cook pasta in a pot of boiling salted water until al dente. Drain. In a large bowl, stir together oil, vinegar, garlic, basil, salt and pepper. Toss with warm pasta to coat well. Toss with parmesan. Cover and refrigerate 2 to 3 hours. Add broccoli, pepperoni and tomatoes; toss well. Sprinkle with mozzarella cheese and serve.
