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
- 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.
- 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.
- 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.
- Add Dressing:
- Pour the dressing over the salad and toss well to combine.
- 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.