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Antipasti Pasta Salad

Antipasti Pasta Salad

This Italian pasta salad recipe has all the flavors of antipasto—salami, Provolone and pepperoncini— tossed together with a tangy vinaigrette and whole-wheat pasta. This healthy antipasti pasta salad is perfect for a light dinner. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.


6 servings

Prep Time

30 minutes

Total Time

30 minutes



  • 1/4cup extra-virgin olive oil
  • 1/4cup reduced-sodium chicken broth
  • 1/4cup red-wine vinegar
  • 3tablespoons fresh marjoram or 1 tablespoon dried
  • 2tablespoons finely chopped shallots
  • 1/4teaspoon salt
  • 1/4teaspoon freshly ground pepper

Pasta Salad

  • 6ounces (about 2 1/2 cups) whole-wheat medium shells
  • 2cups thinly sliced fennel bulb
  • 1cup diced bell pepper
  • 1cup quartered canned artichoke hearts
  • 1cup canned cannellini beans, rinsed
  • 1/2cup cubed salami
  • 5tablespoons shredded provolone cheese
  • 3tablespoons chopped pepperoncini
  • Freshly ground pepper to taste


  1. To prepare dressing: Combine oil, broth, vinegar, marjoram, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add fennel, bell pepper, artichoke hearts, beans, salami, cheese, pepperoncini, pepper and the dressing; toss to coat.


Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition Facts

Per serving (recipe makes 6 servings)

Calories 298kcal
Carbohydrate Total 36g
Total Sugars 2g
Added Sugars 0g
Fiber 7g
Total Fat 14g
Saturated Fat 3g
Mono Saturated Fat 9g
Cholesterol 11mg
Sodium 535mg
Protein 11g
Potassium 269mg
Calcium 71mg
Folate 27mcg
Omega-6 1g
Vitamin E 3mg
Zinc 1mg
Vitamin B3 2mg