Antipasto Pasta Salad
A vibrant medley of flavors and textures, this Antipasto Pasta Salad is perfect for any gathering, combining olives, cheese, salami, and fresh veggies for a delightful dish.
Ingredients
Pasta and Base Ingredients
- 12 oz rotini or penne pasta Any pasta shape works, but spirals cling to flavors beautifully!
- 1 cup cherry tomatoes, halved Juicy bursts of sweetness that brighten the dish.
- 1 cup pepperoni slices or salami, chopped Indulgent meaty texture; can swap with turkey or vegetarian options.
- 1 cup mozzarella balls Creamy; can use feta for a tangy twist.
- 1/2 cup black olives, sliced A briny addition; green olives lend a zingy flavor.
- 1/2 cup roasted red peppers, chopped Great substitute: fresh bell peppers.
- 1/2 cup artichoke hearts, quartered Adds depth; can omit based on preference.
- 1/4 cup red onion, thinly sliced A little sharpness balances the creaminess.
- 1/4 cup fresh basil, chopped For a fragrant finish; substitute parsley if not on hand.
- 1/2 cup Italian dressing Store-bought or homemade.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine cherry tomatoes, olives, roasted red peppers, artichoke hearts, and red onion.
- Once the pasta has cooled, add it to the mixing bowl with the veggies. Gently toss to combine.
- Fold in the mozzarella balls, pepperoni or salami, and fresh basil.
- Drizzle the Italian dressing over the mixture, and toss gently until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
This pasta salad keeps well in the refrigerator for up to three days. Store in an airtight container. Consider healthy swaps and varying ingredients for creative twists.