Antipasto Pasta Salad
Antipasto Pasta Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
This vegan antipasto pasta salad is made with rotini pasta dressed in a tangy balsamic vinaigrette and tossed with artichoke hearts, marinated mushrooms, roasted red peppers, olives and herbs.
Course: Side
Servings: 6
Calories: 216 kcal
Author: Alissa
  • 8 ounces dried rotini pasta
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup marinated mushrooms
  • 1/2 cup Kalamata olives
  • 1/2 cup marinated artichoke hearts
  • 1/2 cup roasted red peppers, chopped
  • 1/2 cup thinly sliced radicchio
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  1. Bring a medium pot of water to a boil. Add the pasta and cook according to package directions. Drain the pasta into a colander and rinse with cold water. Return the pasta to the pot.
  2. While the pasta cooks, place the oil, balsamic vinegar, red wine vinegar, garlic, salt and pepper into a small bowl or shaker. Whisk or shake until the ingredients are thoroughly mixed.
  3. Pour the dressing over the pasta, and add the remaining ingredients. Toss until everything is mixed and coated with dressing. Taste test and add more salt and pepper if needed.
  4. Serve.
Nutrition Facts
Antipasto Pasta Salad
Amount Per Serving
Calories 216 Calories from Fat 103
% Daily Value*
Fat 11.4g18%
Saturated Fat 1.6g8%
Sodium 292mg12%
Potassium 126mg4%
Carbohydrates 24.3g8%
Fiber 0.9g4%
Sugar 1.5g2%
Calcium 20mg2%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.