Easy Italian Antipasto Pasta Salad Recipe
If you’re looking for a refreshing and hearty dish that embodies the essence of summer, easy Italian antipasto pasta salad is a perfect choice. This vibrant pasta salad is packed with colorful ingredients like fresh vegetables, creamy mozzarella, savory salami, and zesty olives.
Ingredients
- 8 oz dry rotini pasta or your favorite short pasta
- 9 oz hard salami chopped (or ¾ cup presliced)
- 6.5 oz pepperoni chopped (or ½ cup presliced)
- 1 cup canned artichoke hearts drained and quartered
- 2 cups cherry tomatoes halved
- 1 cup olives pitted and halved (Kalamata, green, or a mix)
- ½ cup pepperoncini sliced
- 8 oz mozzarella pearls
- ¼ cup red onion sliced thin
- ⅓ cup fresh basil sliced thin
For the Italian Vinaigrette:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 garlic cloves minced
- 1 Tbsp Italian seasoning
- ¼ tsp red pepper flakes
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Cook the pasta according to the package’s directions. Drain the pasta and set it aside to cool completely.
- Prepare the Vinaigrette: Whisk together the olive oil, red wine vinegar, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper in a small bowl or jar. Keep it chilled in the refrigerator while preparing the salad.
- Prepare the Salad Ingredients: Cut the salami and pepperoni into bite-sized chunks. Halve the cherry tomatoes. Slice the olives, red onion, and fresh basil. Drain and quarter the artichoke hearts.
- Assemble the Salad: Once the pasta is cool, add it to a large bowl with the salami, pepperoni, artichoke hearts, cherry tomatoes, olives, pepperoncini, red onion, mozzarella pearls, and fresh basil. Pour the vinaigrette over the salad and toss until fully coated.
- Chill and Serve: You can serve immediately or refrigerate for 30 minutes to 1 hour before serving. Garnish with additional shredded Parmesan and fresh basil, if desired.
Notes
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- Customize: Feel free to adjust the ingredients to your taste. Add more or less of any ingredient you prefer, and try using different vegetables or cheeses.
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Make Ahead: This salad is even better after sitting for a few hours or overnight in the refrigerator, allowing the flavors to meld.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Add extra vinaigrette before serving leftovers, as the pasta may absorb the dressing.
- Gluten-Free: For a gluten-free version, use gluten-free pasta.
Nutritional Facts (Per Serving):
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Calories: 380
- Fat: 26g
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Calories: 380
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- Sodium: 700mg
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Carbohydrates: 26g
- Fiber: 3g
- Sugar: 5g
- Protein: 16g