Recipe: Summer Antipasto Pasta Salad

Jul 13, 2015

Do you have a potluck coming up? Did you volunteer to bring a side? Are you still deciding what to bring? Did you wait until the last minute? Well we’ve got good news for you! Here’s a great idea for a side that’s delicious, easy (there’s only 2 steps!!!), and kidney-friendly. Let’s make an Antipasto Pasta Salad.

Servings: 8, 1 cup servings (Diabetics count as: 1 meat serving, 4 fat servings, 2 starch servings)

Calories: 405; Cholesterol: 35 mg; Carbohydrates: 27 g; Potassium: 160 mg; Calcium: 205 mg; Fat: 23 g; Sodium: 275 mg; Protein: 10 g; Phosphorous: 280 g; Fiber: 0 g

Source: Creative Kidney Cooking for the Whole Family, by Rebekah Engain, RD


  • 16 oz. rotini pasta (cooked in unsalted boiling water)
  • ½ lb. chicken breast (cooked and cubed)
  • ¼ lb. parmesan cheese cubed
  • 2 pepperoncini peppers or other pickled pepper
  • 1/3 cup fresh basil (chopped or chiffonade)
  • 1 cup red wine vinegar
  • ¼ cup basil extra virgin olive oil
  • ½ cup garlic extra virgin olive oil
  • ¼ cup plain extra virgin olive oil
  • ¼ teaspoon black pepper


  1. Mix all ingredients in a large bowl.
  2. Cover and refrigerate at least one hour before serving.
  3. Optional step 3: Bring to potluck and impress everyone!

Categories: Recipes