Vegetarian Antipasto Pasta Salad
An antipasto pasta salad that takes all of the vegetarian components of an Italian antipasto platter and combines them in one delicious pasta dish!
Yield: 6-8 servings
  • 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
  • ½ cup + 1 tbsp olive oil, divided
  • 1 tbsp Calabrian chili paste
  • salt and black pepper, to taste
  • 1 lb penne
  • 6.5 oz marinated artichoke hearts, drained and coarsely chopped
  • 1 lb roasted red peppers, roughly chopped
  • 2 garlic cloves, grated
  • 2 tbsp red wine vinegar
  • 8 oz arugula
  • 8 oz provolone, cut into ½-inch dice
  1. Heat oven to 400F.
  2. In a large bowl, toss the chickpeas with 1 tbsp of olive oil, chili paste, and salt to taste. Spread on a parchment-lined baking sheet and roast until crispy, about 20 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the penne to the pot and cook according to package directions. Drain, rinse with cold water to bring it room temperature, and set aside.
  4. While the pasta is cooking, toss the artichokes, roasted red peppers, grated garlic cloves, and the remaining ½ cup olive oil together in the bowl you used to prep the chickpeas. Add in the cooked pasta and then toss again. Stir in the arugula, provolone cubes, and crispy chickpeas. Season to taste with salt and black pepper. Serve cold or at room temperature.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at