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–+ servings
A close up of vegan pasta salad with peppers and anti-pasti.
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5 from 1 vote

AntiPasti Pasta Salad

Slightly tangy and delicious, this antipasti pasta salad is full of robust antipasti flavors, is totally vegan, and perfect for crowds. Appropriate for Orthodox Christian fasting periods.
Prep Time5 minutes
Cook Time10 minutes
Additional Time5 minutes
Total Time20 minutes
Course: Pasta
Cuisine: American
Keyword: anti pasta, antipasti, pasta, penne, salad, vegan dinner, vegan pasta, vegan pasta salad
Servings: 8 servings
Calories: 413kcal
Author: Courtney O'Dell

Equipment

Ingredients

  • 16 oz penne pasta
  • 1 cup olive oil
  • 1 lemon juiced
  • ¼ cup fresh basil minced
  • ¼ cup green onions minced
  • 3 tbsp garlic minced
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ½ tsp sugar
  • ½ cup Artichoke hearts diced
  • ½ cup sundried tomatoes diced
  • ½ cup roasted red peppers
  • ½ cup pine nuts toasted
  • ¼ cup banana peppers

Instructions

  • Boil pasta until al dente (with just a little bit of bite to the pasta). Drain well.
  • In a large bowl make the dressing by combining olive oi, lemon juice, basil, green onions, garlic, sea salt, black pepper, and sugar. Stir to combine.
  • Add the cooked pasta to the large bowl of dressing and toss to coat.
  • Add in all other ingredients, toss well and serve immediately
  • Alternatively: cover and refrigerate until ready to serve, up to two days.

Nutrition

Serving: 1g | Calories: 413kcal | Carbohydrates: 25g | Protein: 6g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 28g | Sodium: 304mg | Fiber: 3g | Sugar: 3g