Recipe | Summer Antipasto Salad Sent in by Kirsten Corda

  • 1 - 16 oz. package medium pasta shells
  • 2 cups fresh broccoli florets
  • 1/2 cup red onion, diced
  • 1 large red pepper, cut into chunks
  • 1 - 6 oz. can sliced, Spanish olives, drained
  • 1/2 pound cubed part-skim mozzarella cheese
  • 1/2 pound hard salami, cubed
  • 1/2 pound deli ham, cubed
  • 2 - 3 1/2 ounces packages sliced pepperoni, halved
  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 4 tablespoons lemon juice
  • 2 teaspoon Italian seasoning
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • Large Pot Colander
  • Knife
  • Measuring Spoons Measuring Cups Cutting Board
  • Small and Large Bowl
  • Whisk
  • Large spoon
1. Cook pasta according to directions, drain and rinse in cold water.
2. In a large bowl, combine broccoli, onion, red pepper, olives, cheese, salami, ham, and pepperoni. Stir pasta into this mixture.
3. In a small bowl, whisk together the oil, vinegar, lemon juice, Italian seasoning, pepper, and salt.
4. Pour over salad and toss to coat.
5. Refrigerate until ready to serve.

  • Prep time: 25 minutes
  • Cook time: 0 minutes
  • Serves: 25 1-cup servings
  • Cost per Serving: $1.20
  • Calories per Serving: 216
  • Total fat: 12 g
  • Cholesterol: 23 mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 1g
  • Protein: 10g

Dinner Tonight recipes and demonstration videos are created especially for busy families who want to eat healthy. They are available at According to the Dietary Guidelines for Americans 2010, this Summer Antipasto Salad is the right choice to make your pasta dishes lower in calories.

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