Busy in Brooklyn » Roasted Antipasto Salad
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By Marilyn Sultar
Busy in Brooklyn » Roasted Antipasto Salad
Updated at: Thu, 01 Feb 2024 20:53:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Nutrition per serving
Calories3363.3 kcal (168%)
Total Fat201.8 g (288%)
Carbs284 g (109%)
Sugars23.1 g (26%)
Protein91.1 g (182%)
Sodium5902.5 mg (295%)
Fiber18.6 g (66%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
12 oztricolor rotini
cooked according to package directions
1 ½ cupsgrape tomatoes
7 ozsalami
cut into cubes
1red onion
small, cut into chunks
1 cupmixed black and green olives
garlic cloves
3 stripslemon zest
½ cupolive oil
½ tspdried basil
½ tspdried oregano
salt
to taste
pepper
to taste
2 Tbspred wine vinegar
0.5juice of lemon
Instructions
Step 1
Preheat oven to 375 degrees. Place tomatoes, salami, red onions, olives, garlic, lemon zest, olive oil, basil, oregano, salt and pepper into a baking dish. You want everything in one layer, with plenty of room around (my dish was a bit snug!). Bake, uncovered, for 40-50 minutes until the vegetables are tender.
Step 2
Mix the roasted vegetables with the pasta, and toss gently to combine. Add in the red wine vinegar and lemon juice. Season, to taste with more salt and pepper.
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