Antipasto Salad
by lfrisch
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INGREDIENTS
- 1/2 cup canola oil
- 3 tablespoons red wine vinegar or balsamic vinegar
- 1 clove garlic ; minced
- 1 teaspoon dried basil
- 1/8 teaspoon crushed red pepper
- 1 teaspoon salt
- 6 ounces macaroni
- 1/4 cup grated parmesan cheese
- 2 cups broccoli florets
- 4 ounces sliced pepperoni
- 10 cherry tomato ; halved
- 1/2 cup shredded mozzarella cheese
INSTRUCTIONS
Cook Pasta in a pot of boiling salted water until al dente. Drain
In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with parmesan. Cover, and refrigerate 2 to 3 hours
Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (138g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 416 | ||
| Calories from Fat: 268 (64%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 29.7g | 40 % | |
| Saturated Fat 5.7g | 29 % | |
| Monounsaturated Fat 14.8g | ||
| Polyunsanturated Fat 6.4g | ||
| Cholesterol 27.7mg | 9 % | |
| Sodium 416.5mg | 14 % | |
| Potassium 308.9mg | 8 % | |
| Total Carbohydrate 25.5g | 8 % | |
| Dietary Fiber 2.4g | 9 % | |
| Sugars, other 23.2g | ||
| Protein 12.3g | 18 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 416
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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