Description
This Antipasto Pasta Salad is a delightful mix of Italian-inspired ingredients like salami, cheese, olives, and veggies, tossed with tender pasta and a tangy homemade vinaigrette. Perfect for picnics, potlucks, or as a quick and easy lunch!
Ingredients
Units
Scale
- For the Salad:
- 12 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup diced salami
- 1 cup mozzarella balls or cubes
- 1 cup canned artichoke hearts, chopped
- 1/2 cup black or green olives, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup roasted red peppers, chopped
- 1/4 cup pepperoncini peppers, sliced (optional)
- 1/4 cup fresh parsley, chopped
- For the Dressing:
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the Pasta:
Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and rinse with cold water to cool. - Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper. - Combine Ingredients:
In a large bowl, combine the cooked pasta, cherry tomatoes, salami, mozzarella, artichoke hearts, olives, red onion, roasted red peppers, and parsley. - Add Dressing:
Pour the dressing over the pasta salad and toss well to coat. - Chill and Serve:
Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Notes
- For a vegetarian version, skip the salami and add extra veggies like cucumbers or bell peppers.
- Use gluten-free pasta for a gluten-free version.
- Store leftovers in an airtight container in the fridge for up to 3 days.