Antipasto Pasta Salad

Name: Antipasto Pasta Salad
Yield: 8 servings
Ingredients: 8 oz. (250 g) rotini pasta; &frac13; cup (75 mL) olive oil; ¼ cup (60 mL) white wine vinegar; 2 tbsp (30 mL) Tuscan-Style Herb Chicken Mix; 1 tbsp (15 mL) honey; 10 oz. (300 g) cherry tomatoes, halved; 6 oz. (170 mL) marinated artichoke hearts, quartered and drained; ¼ cup (125 mL) green olives, pitted and sliced; 4 oz. (125 mL) sliced salami, cut into bite-sized pieces; 8 oz. (250 mL) mozzarella pearls, drained; 3 green onions, thinly sliced

All the flavors of antipasto combine with pasta for a fresh, summery recipe that’s perfect for picnics and backyard barbecues.

Ingredients

8 oz. (250 g) rotini pasta
⅓ cup (75 mL) olive oil
¼ cup (60 mL) white wine vinegar
2 tbsp (30 mL) Tuscan-Style Herb Chicken Mix
1 tbsp (15 mL) honey
10 oz. (300 g) cherry tomatoes, halved
6 oz. (170 mL) marinated artichoke hearts, quartered and drained
¼ cup (125 mL) green olives, pitted and sliced
4 oz. (125 mL) sliced salami, cut into bite-sized pieces
8 oz. (250 mL) mozzarella pearls, drained
3 green onions, thinly sliced

Directions

Bring a large pot of water to a boil and cook the pasta according to the package directions.
Combine the oil, vinegar, seasoning mix, and honey in a small bowl. Drain the pasta and transfer to a large bowl. Pour the oil and vinegar mixture over the hot pasta.
Add the remaining ingredients to the bowl and toss to combine. Transfer the pasta salad to the refrigerator and chill for at least 1 hour before serving.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 270, Total Fat 1 g, Saturated Fat 4.5 g, Cholesterol 35 mg, Sodium 730 mg, Carbohydrate 29 g, Fiber 2 g, Sugars 4 g (includes 2 g added sugar), Protein 13 g