3.833335
6 ratings

Caprese Pasta Salad

Patricia Stagich

The secret to this pasta salad is in a jar. Marinated roasted red peppers with olive oil and garlic add tons of flavor to an otherwise bland pasta salad.

Ingredients

  • 1 Pound tri-color fusilli pasta, or any kind of short pasta
  • 6 Ounces Genoa salami, cubed
  • 6 Ounces Provolone cheese, cubed
  • One 12-ounce jar canned red peppers, olive oil and garlic-marinated, liquid included, chopped into bite-sized pieces
  • One 8-ounce container fresh bocconcini mozzarella
  • 1 Cup grape tomatoes, halved
  • 1/4 Cup fresh parsley, minced
  • 1/2 Cup grated Parmigiano-Reggiano cheese, plus extra shaved for garnish
  • 1 Cup olive oil
  • 1/2 Cup red-wine vinegar
  • 1 clove garlic, minced
  • 1 Teaspoon dried oregano
  • 1 Teaspoon dried basil
  • Salt and pepper, to taste

Directions

Cook the pasta according to the package instructions. When done, rinse in cold water and drain.  Place in a large bowl and add the next 7 ingredients, including the olive oil and garlic from the jar of peppers. In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, mustard, basil, oregano, salt, and pepper and shake well. Pour over the salad and toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with shaved Parmigiano.

Nutritional Facts
Servings8
Calories Per Serving707
Total Fat47g72%
Sugar3gN/A
Saturated14g69%
Cholesterol60mg20%
Protein24g49%
Carbs47g16%
Vitamin A132µg15%
Vitamin B121µg20%
Vitamin B60.3mg15.2%
Vitamin C25mg42%
Vitamin D0.4µg0.1%
Vitamin E4mg22%
Vitamin K53µg67%
Calcium352mg35%
Fiber3g12%
Folate (food)28µgN/A
Folate equivalent (total)28µg7%
Iron2mg12%
Magnesium57mg14%
Monounsaturated26gN/A
Niacin (B3)3mg14%
Phosphorus372mg53%
Polyunsaturated5gN/A
Potassium400mg11%
Riboflavin (B2)0.2mg14.5%
Sodium1327mg55%
Thiamin (B1)0.2mg11.2%
Trans0.1gN/A
Zinc3mg20%