Ingredients
- Dressing
- ¼ cup extra-virgin olive oil
- ¼ cup reduced-sodium chicken broth
- ¼ cup red-wine vinegar
- 3 tablespoons chopped fresh marjoram or 1 tablespoon dried
- 2 tablespoons finely chopped shallots
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Pasta Salad
- 6 ounces (about 2½ cups) whole-wheat medium shells
- 2 cups thinly sliced fennel bulb
- 1 cup diced bell pepper
- 1 cup quartered canned artichoke hearts
- 1 cup canned cannellini beans, rinsed
- ½ cup cubed salami
- 5 tablespoons shredded Provolone cheese
- 3 tablespoons chopped pepperoncini
- Freshly ground pepper to taste
Preparation
Active - Ready In -
- To prepare dressing: Combine oil, broth, vinegar, marjoram, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
- To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add fennel, bell pepper, artichoke hearts, beans, salami, cheese, pepperoncini, pepper and the dressing; toss to coat.