Quick Antipasto Pasta Salad

1. Whisk olive oil, vinegar, garlic, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl.

2. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain.

3. Mix fusilli, basil, salami, pepperoni, artichoke hearts, provolone cheese, Asiago cheese, olives, roasted red peppers, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a large bowl; drizzle vinaigrette over salad. Toss to evenly coat.

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Nutrient	Quantity
Total fats	9.1913 g
Protein	10.4753 g
Carbohydrates	6.2954 g
Energy	172.9898 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.21 g
Water	223.8336 g
Aspartic acid	0.7952 g
Calcium, Ca	337.222 mg
Lutein + zeaxanthin	2239.1072 g
Fiber, total dietary	1.3519 g
Carotene, beta	1307.4625 g
Niacin	0.7602 mg
Vitamin A, RAE	186.7305 g
Arginine	0.4289 g
Riboflavin	0.1629 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Glutamic acid	2.272 g
Sodium, Na	306.5379 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2906 g
Total lipid (fat)	9.1913 g
Manganese, Mn	0.7394 mg
Fructose	0.0098 g
Proline	0.9939 g
Fatty acids, total saturated 16:0	2.7235 g
Fatty acids, total saturated 8:0	0.0857 g
Sucrose	0.0002 g
Choline, total	13.0775 mg
Sugars, total	1.8208 g
Serine	0.5539 g
Fatty acids, total saturated 10:0	0.1596 g
Fatty acids, total saturated 18:0	1.0184 g
Vitamin B-6	0.2625 mg
Selenium, Se	5.516 g
Ash	2.7029 g
Vitamin D	6.6 IU
Fatty acids, total saturated 18:1 undifferentiated	2.0803 g
Pantothenic acid	0.3228 mg
Phenylalanine	0.4995 g
Copper, Cu	0.2237 mg
Betaine	0.2464 mg
Thiamin	0.046 mg
Retinol	75.9 g
Methionine	0.2496 g
Iron, Fe	2.4822 mg
Carbohydrate, by difference	6.2954 g
Phosphorus, P	215.0875 mg
Folate, total	34.5343 g
Tocopherol, gamma	0.133 mg
Fatty acids, total saturated 4:0	0.3237 g
Lycopene	0.23 g
Alanine	0.3147 g
Cholesterol	22.77 mg
Valine	0.6255 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.2683 g
Glycine	0.2187 g
Carotene, alpha	10.263 g
Glucose (dextrose)	0.01 g
Fatty acids, total saturated 14:0	0.9077 g
Zinc, Zn	1.5269 mg
Isoleucine	0.4264 g
Fatty acids, total saturated 12:0	0.1183 g
Fatty acids, total polyunsaturated	0.48 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.8772 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	2463.7105 IU
Folate, DFE	34.5343 g
Tryptophan	0.1378 g
Vitamin C, total ascorbic acid	48.6283 mg
Phytosterols	1.058 mg
Galactose	0.0989 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.1222 g
Tyrosine	0.5491 g
Vitamin B-12	0.4818 g
Vitamin K (phylloquinone)	155.925 g
Fatty acids, total saturated	5.681 g
Histidine	0.4031 g
Fatty acids, total monounsaturated	2.487 g
Threonine	0.3898 g
Folate, food	34.5343 g
Vitamin D (D2 + D3)	0.165 g
Cryptoxanthin, beta	28.0975 g
Vitamin D3 (cholecalciferol)	0.165 g
Vitamin E (alpha-tocopherol)	0.5724 mg
Magnesium, Mg	47.8386 mg
Lysine	0.9488 g
Potassium, K	331.756 mg
Cystine	0.0627 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Extra virgin olive oil	0.75 cup	0	0	0
Fusilli Pasta	1 package	0	0	0
Pepperoni	0.5 cup	0	0	0
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Basil	1.5 cups	8.28	0.954	0.2304
red pepper	3 tablespoons	11.25	2.4778	0.1238
dijon mustard	1 teaspoon	0	0	0
red wine vinegar	0.66 cup	30.2733	0.4302	0
artichoke heart	1 jar	0	0	0
asiago cheese	0.25 cup	0	0	0
olive	3 tablespoons	0	0	0
provolone cheese	0.25 cup	115.83	0.7062	8.7846
genoa salami	0.5 cup	0	0	0
vinaigrette	0	0	0	0
salad	0	0	0	0