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Antipasto Pasta Salad

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: Italian

Description

This Antipasto Pasta Salad is a vibrant and hearty dish packed with classic Italian flavors. Featuring al dente pasta, cured meats, cheese, marinated vegetables, and a tangy homemade dressing, it’s perfect for picnics, potlucks, or as a satisfying main dish.

Ingredients

Units Scale

For the Salad:

  • 12 oz (340g) rotini or penne pasta
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (100g) diced salami or pepperoni
  • 1 cup (100g) mozzarella balls or cubes
  • 1/2 cup (75g) sliced black or green olives
  • 1/2 cup (75g) roasted red peppers, diced
  • 1/4 cup (30g) artichoke hearts, chopped
  • 1/4 cup (30g) red onion, thinly sliced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chopped

For the Dressing:

  • 1/3 cup (80ml) olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper

Instructions

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. Prepare the Dressing:
    • In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
  3. Assemble the Salad:
    • In a large mixing bowl, combine the cooked pasta, cherry tomatoes, salami, mozzarella, olives, roasted red peppers, artichoke hearts, and red onion.
  4. Add Dressing:
    • Pour the dressing over the salad and toss well to combine.
  5. Chill and Serve:
    • Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Garnish with fresh parsley and basil before serving.

Notes

  • Feel free to customize with your favorite antipasto ingredients like prosciutto, capicola, or marinated mushrooms.
  • This salad can be made a day ahead and stored in the refrigerator for up to 3 days. Toss before serving.

Find it online: https://recipe.ukfinda.com/antipasto-pasta-salad.htm