Brimming with the flavors of an Italian antipasto platter, I developed this oh-so-versatile pasta salad in conjunction with the nice folks at Dreamfields Pasta. It’s hearty, healthy, and perfect for summer entertaining.
Pack it up and tote it to your next barbecue, picnic, or, enjoy it as a light meal (perfect for music in the park!). Preparing it the same day you eat it will ensure the best texture and flavor.
Makes 8 servings
Ingredients
3 tablespoons olive oil
4 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon minced garlic, about 1 medium clove
1/4 teaspoon black pepper, or to taste
1/4 teaspoon salt, or to taste
2 cups dry penne
2 cups sliced fresh mushrooms
1 8-ounce package frozen artichoke hearts, thawed, drained and quartered
4 slices reduced fat provolone cheese
2 ounces light Italian salami
1/2 cup sliced roasted red peppers
1/2 cup packed fresh basil leaves
Instructions
1. For the dressing, in a small bowl whisk together the first 7 ingredients (olive oil through salt). Cook the pasta according to the package directions and drain. When cool, place in a large bowl. Set aside.
2. Place the mushrooms in a medium microwave-safe bowl and cover with plastic wrap. Cook on high for one minute, or until mushrooms begin to soften. Uncover and pour off any liquid. Add the artichoke hearts to the mushrooms and toss with 2 tablespoons of the dressing. Set aside.
3. Stack the provolone slices and cut into eighths to form triangles. Stack the salami slices and cut into quarters. Separate the provolone and salami pieces and add to the pasta, along with the red peppers. Stack the basil leaves, roll them up and slice into very thin strips. Top the pasta salad with the basil, and the marinated mushrooms and artichokes. Whisk the dressing again, add to the salad, and lightly toss. Garnish with a sprig of basil if desired.
Nutrition Information Per Serving (about 1 cup): Calories 205 | Carbohydrate 25 grams (6 grams digestible carbs) | Total Fat 9 g (Sat 2.5 Fat g) | Protein 11 g | Fiber 4 g | Cholesterol 15 mg | Sodium 330 mg | Food Exchanges: 1 Starch, Lean Meat, ½ Vegetable, ½ Fat | Carbohydrate Choices: 1 ½ | Weight Watcher Plus Point Comparison: 6 Smart Point 6
