Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Insalata Italiana Recipe
Jun 22, 2012 @ 1:47 PM
Posted by
Daily Value: 31%
Servings: 6
Balanced
Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 614Daily Value: 31%
Servings: 6
Balanced
Sugar-Conscious
| Fat | 28g | 43% |
| Saturated | 10g | 51% |
| Trans | 0g | 0% |
| Carbs | 60g | 20% |
| Fiber | 3g | 13% |
| Sugars | 2g | 0% |
| Protein | 29g | 57% |
| Cholesterol | 59mg | 20% |
| Sodium | 1215mg | 51% |
| Calcium | 283mg | 28% |
| Magnesium | 64mg | 16% |
| Potassium | 413mg | 12% |
| Iron | 2mg | 14% |
| Zinc | 3mg | 21% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 1mg | 1% |
| Thiamin (B1) | 0mg | 18% |
| Riboflavin (B2) | 0mg | 16% |
| Niacin (B3) | 3mg | 15% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 24µg | 6% |
| Vitamin B12 | 1µg | 15% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 11µg | 13% |
| Fatty acids, total monounsaturated | 13g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Francesca Borgognone
Not to be a bit boasty or anything, but when cooking, there are a whole lot of fantastic Italian ingredients. Rich cheeses, salty, cured meats, oily olives — are you salivating yet? — are ideal and will always make a great spread as a starter or a dream base for a killer recipe.
Such is the story of this pasta salad — a food lover's dream. Try not to eat more than one dish, let's see how you do.
See all salad recipes.
INGREDIENTS
- 1 pound farfalle
- 1/4 pound soppressata, cubed
- 1/4 pound pepperoni, cubed
- 1/4 pound imported prosciutto, cubed
- 1/4 pound sharp provolone, cubed
- 1/4 pound ricotta salata, cubed
- 2 tablespoons grated Parmigiano-Reggiano
- 1/4 cup Sicilian olives, pitted and chopped
- 1/4 cup cured black olives, pitted and chopped
- 1 cup arugula, packed and chopped roughly
- 3 tablespoons olive oil
- 1 1/2 tablespoons red-wine vinegar
- 1 tablespoon garlic powder
- 1 tablespoon spicy mustard
- salt and pepper, to taste
DIRECTIONS
Bring a large pot of water to a boil over high heat. Cook the pasta until al dente. Drain and set aside in the refrigerator to cool. In a bowl, combine the meats and cheeses with the olives and arugula. After an hour or so, combine the pasta with the mixture. Fold in the olive oil, vinegar, garlic powder, and mustard. Season with salt and pepper, to taste.
Refrigerate at least 4 hours before serving.
Recipe Details
Servings: 6Total time: 30 minutes
Cuisine: Italian
