Antipasti Pasta Salad

Ingredients

  • ¼ cup extra-virgin olive oil
  • ¼ cup reduced-sodium chicken broth
  • ¼ cup red-wine vinegar
  • 3 tablespoons chopped fresh marjoram or 1 tablespoon dried
  • 2 tablespoons finely chopped shallots
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • + 9 more ingredients
    • 6 ounces (about 2 ½ cups) whole-wheat medium shells
    • 2 cups thinly sliced fennel bulb
    • 1 cup diced bell pepper
    • 1 cup quartered canned artichoke hearts
    • 1 cup canned cannellini beans, rinsed
    • ½ cup cubed salami
    • 5 tablespoons shredded Provolone cheese
    • 3 tablespoons chopped pepperoncini
    • Freshly ground pepper to taste

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.) To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large ...

View full recipe at SpringPad

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