Insalata Italiana Recipe


Nutrition

Cal/Serving: 609
Daily Value: 30%
Servings: 6

Balanced
Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat28g43%
Saturated10g51%
Trans0g0%
Carbs60g20%
Fiber3g13%
Sugars2g0%
Protein29g57%
Cholesterol59mg20%
Sodium1188mg49%
Calcium279mg28%
Magnesium64mg16%
Potassium412mg12%
Iron2mg13%
Zinc3mg21%
Vitamin A411IU8%
Vitamin C1mg1%
Thiamin (B1)0mg18%
Riboflavin (B2)0mg16%
Niacin (B3)3mg15%
Vitamin B60mg15%
Folic Acid (B9)24µg6%
Vitamin B121µg15%
Vitamin D0µg0%
Vitamin E1mg7%
Vitamin K11µg13%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Insalata di Italia
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.

Click here to see Pasta Salad, Please.

2.833335
Ratings12

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: 6
Total time: 30 minutes
Cuisine: Italian

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1 Comments

www.Lydia Guerrini.com's picture

I love salads like these, and this one seems so fresh. You can pick and choose which bit you're going to devour next....and that's why...before you know it...you're onto your next bowl :) "Ohh...just the ricotta bit...Oh wait, yum. Look at this little bit of soppresata...Oh yum, olive." Need I say more? Delish!

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