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Antipasto Pasta Salad

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This Antipasto Pasta Salad is a vibrant, flavor-packed dish featuring Italian-inspired ingredients like salami, mozzarella, olives, and cherry tomatoes, all tossed with tender pasta and a zesty Italian dressing. Perfect for potlucks, picnics, or meal prep, this easy pasta salad is a crowd-pleaser!

Ingredients

    • 12 oz rotini or penne pasta
    • 1 cup cherry tomatoes, halved
    • 1 cup mozzarella balls (bocconcini), halved
    • 1/2 cup sliced black or green olives
    • 1/2 cup roasted red peppers, chopped
    • 1/2 cup marinated artichoke hearts, chopped
    • 1/2 cup red onion, thinly sliced
    • 4 oz salami, cubed
    • 1/4 cup pepperoncini, sliced (optional)
    • 1/4 cup fresh basil, chopped
    • 1/3 cup grated Parmesan cheese

    Dressing

    • 1/3 cup olive oil
    • 3 tbsp red wine vinegar
    • 1 tsp Dijon mustard
    • 1 clove garlic, minced
    • 1/2 tsp dried oregano
    • 1/2 tsp dried basil
    • Salt and pepper, to taste

Instructions

  • Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
  • In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, olives, roasted red peppers, artichoke hearts, red onion, salami, and pepperoncini.
  • In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, salt, and pepper.
  • Pour the dressing over the pasta salad and toss to combine.
  • Add the fresh basil and Parmesan cheese, then toss again.
  • Let the salad chill for at least 30 minutes before serving for the best flavor.

Notes

  • For a vegetarian version, omit the salami.
  • Swap rotini for bowtie or penne pasta.
  • Store leftovers in the fridge for up to 3 days.
  • Add chickpeas for extra protein.

Find it online: https://yumfamilyrecipes.com/antipasto-pasta-salad/