Insalata Italiana

Staff Writer
Insalata Italiana
Insalata di Italia
Francesca Borgognone

Insalata di Italia

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.

Ready in
30 m
6
Servings
686
Calories Per Serving
Deliver Ingredients

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 Tablespoon 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. 

Italian Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Italian Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
34g
52%
Sugar
2g
N/A
Saturated Fat
12g
62%
Cholesterol
74mg
25%
Protein
33g
66%
Carbs
60g
20%
Vitamin A
83µg
9%
Vitamin B12
1µg
24%
Vitamin B6
0.4mg
20.9%
Vitamin C
0.8mg
1.3%
Vitamin D
0.4µg
0.1%
Vitamin E
1mg
7%
Vitamin K
11µg
13%
Calcium
282mg
28%
Fiber
3g
13%
Folate (food)
25µg
N/A
Folate equivalent (total)
25µg
6%
Iron
3mg
14%
Magnesium
68mg
17%
Monounsaturated
15g
N/A
Niacin (B3)
4mg
20%
Phosphorus
449mg
64%
Polyunsaturated
3g
N/A
Potassium
485mg
14%
Riboflavin (B2)
0.3mg
19.7%
Sodium
1624mg
68%
Thiamin (B1)
0.4mg
29.3%
Trans
0.3g
N/A
Zinc
4mg
26%