If you've ever wondered what a delicious Italian Antipasto would taste like if it were made into pasta salad, then say hello to your new favorite recipe! My Ultimate Antipasto Pasta Salad is the perfect meal-prep friendly lunch that you'll be craving all week long. It's filled with tender pasta, chickpeas, salami, and sweet peppers, and is topped with a delicious creamy shallot vinaigrette for the perfect pasta salad recipe.
Equipment
- 1 Blender You already know that my Vitamix is my ride-or-die blender. It is my favorite kitchen gadget, and I use it every single day!
- Meal Prep Containers My Zwilling Fresh and Save containers are my favorite for meal prep!
Ingredients
For the Pasta Salad:
- 8 Ounces Pasta of Choice
- 1 15 Ounce Can Chickpeas drained and rinsed
- 1 Cup Cherry Tomatoes halved
- 1 Cup Sweet Baby Peppers sliced
- ½ Cup Kalamata Olives halved
- 1 Cup Hard Salami chopped
- ½ Cup Pepperoncini sliced
- ¾ Cup Parmigiano Reggiano freshly grated
For the Creamy Shallot Vinaigrette:
- ½ Cup Extra Virgin Olive Oil
- 3 Tablespoons Red Wine Vinegar
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Dijon Mustard
- 1 Large Shallot chopped
- 3 Cloves Garlic mashed
- 1 Teaspoon Italian Seasoning
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- To make this pasta salad, start by preparing the Creamy Shallot Vinaigrette. Add all of the vinaigrette ingredients (the olive oil, red wine vinegar, lemon juice, dijon mustard, shallot, garlic, Italian seasoning, kosher salt, and ground black pepper) to a blender and blend until creamy and smooth.
- Taste and adjust the seasonings as needed, then set the dressing aside.
- Next, prepare the pasta by cooking it according to the package instructions, but decreasing the cook time by 2 minutes. The pasta should be al dente - firm, and not soggy!
- Once the pasta is done, drain it, rinse it, and add it to a large bowl.
- Then, drain and rinse the chickpeas and add them to the bowl with the pasta.
- Prepare the rest of the pasta salad ingredients by chopping the cherry tomatoes, sweet peppers, kalamata olives, salami, and peperonicinis and adding them to the bowl with the pasta.
- Finally, pour the dressing on top of the pasta salad ingredients and toss to fully combine.
- Garnish the salad with a hearty sprinkle of parmigiano reggiano, then give it one more toss.
- Once it's done, serve and enjoy!
Calories: 514kcal | Carbohydrates: 35g | Protein: 17g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 1180mg | Potassium: 374mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1507IU | Vitamin C: 59mg | Calcium: 185mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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