Quick Antipasto Salad Recipe

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Quick Antipasto Salad
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  1. Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers.
  2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat. Yield: 24 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 202.26 Kcal (847 kJ)
Calories from fat 181.05 Kcal
% Daily Value*
Total Fat 20.12g 31%
Cholesterol 3.23mg 1%
Sodium 448.15mg 19%
Potassium 114.11mg 2%
Total Carbs 4.84g 2%
Sugars 1.5g 6%
Dietary Fiber 1.01g 4%
Protein 1.64g 3%
Vitamin C 27.1mg 45%
Iron 0.4mg 2%
Calcium 10.6mg 1%
Amount Per 100 g
Calories 274.15 Kcal (1148 kJ)
Calories from fat 245.41 Kcal
% Daily Value*
Total Fat 27.27g 31%
Cholesterol 4.38mg 1%
Sodium 607.45mg 19%
Potassium 154.68mg 2%
Total Carbs 6.56g 2%
Sugars 2.03g 6%
Dietary Fiber 1.36g 4%
Protein 2.22g 3%
Vitamin C 36.7mg 45%
Iron 0.6mg 2%
Calcium 14.3mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
  • 6

Good Points

  • saturated fat free,
  • low cholesterol

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