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.
Servings: 8 servings
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
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