If you’re craving a dish that bursts with bold flavors, vibrant colors, and a satisfying mix of textures, then you absolutely need to try the Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe. This salad is like a party in a bowl, combining savory slices of salami and pepperoni, fresh veggies, creamy mozzarella, and a tangy Parmesan herb dressing that ties everything together perfectly. Whether you’re prepping for a picnic, potluck, or a casual weeknight dinner, this recipe brings a delightful Italian-inspired twist to traditional pasta salad that everyone will love.
Ingredients You’ll Need
This recipe calls for a wonderful mix of ingredients that are simple but each plays a crucial role in creating a balanced and flavorful salad. From the hearty rotini pasta providing that perfect bite to the zesty vinaigrette that elevates every component, every ingredient counts.
- 8 oz rotini or bowtie pasta: These pasta shapes hold the dressing beautifully and add great texture.
- 1 cup sliced salami: Offers a rich, savory depth to the salad.
- 1 cup sliced pepperoni: Adds a spicy, peppery kick that complements the other ingredients.
- 1/2 cup cherry tomatoes, halved: Provide a burst of freshness and juiciness.
- 1/2 cup cucumber, diced: Brings a cool, crisp texture to lighten the dish.
- 1/4 cup red onion, thinly sliced: Adds a sharp, slightly sweet bite.
- 1/4 cup black olives, sliced: Contribute a briny, savory flavor.
- 1/4 cup green olives, sliced: Offer a slightly tangier contrast to black olives.
- 1/4 cup roasted red peppers, chopped: Introduce smoky sweetness and vibrant color.
- 1/4 cup fresh mozzarella, cubed: Adds a creamy texture that balances the bold flavors.
- 1/2 cup grated Parmesan cheese: Key for that sharp, nutty taste that enhances the vinaigrette.
- 1/2 cup olive oil: The base of the dressing, bringing richness and body.
- 2 tbsp red wine vinegar: Provides acidity to brighten the flavors.
- 1 tbsp Dijon mustard: Adds subtle heat and emulsifies the vinaigrette.
- 1 tbsp dried Italian herbs: A fragrant blend that infuses the dressing with classic Mediterranean flavors.
- 1 tsp garlic powder: Delivers a mild garlic punch without overpowering.
- Salt and black pepper to taste: Essential for seasoning and balancing all the ingredients.
How to Make Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe
Step 1: Cook and Cool the Pasta
Start by cooking your pasta according to the package instructions until al dente. Then, drain and rinse it with cold water to chill it quickly and stop the cooking process. This step is essential so your pasta salad has the perfect texture, not mushy or overly soft.
Step 2: Combine the Salad Ingredients
In a large mixing bowl, bring together the cooled pasta, sliced salami, pepperoni, halved cherry tomatoes, diced cucumber, thinly sliced red onion, black and green olives, chopped roasted red peppers, and the cubed fresh mozzarella. Mixing these ingredients now allows the flavors to meld once the dressing is added.
Step 3: Prepare the Parmesan Herb Vinaigrette
Whisk together olive oil, red wine vinegar, Dijon mustard, grated Parmesan, dried Italian herbs, garlic powder, salt, and black pepper in a small bowl until the dressing is smooth and well combined. This vinaigrette is the soul of the dish, infusing every bite with a tangy, herby, and cheesy goodness.
Step 4: Toss the Salad
Pour the luscious Parmesan herb vinaigrette over your pasta and antipasto mixture. Toss everything gently to ensure every ingredient is evenly coated. This step brings all the components together, making the salad visually appealing and packed with flavor.
Step 5: Let It Marinate
Pop the salad into the fridge for at least 30 minutes before serving. Allowing it to chill gives the flavors time to marinate and intensify, making each bite even more delicious than the last.
Step 6: Serve and Garnish
When it’s time to serve, consider sprinkling extra grated Parmesan on top for an inviting garnish that enhances both the look and taste of the salad.
How to Serve Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe
Garnishes
Fresh basil leaves or a sprinkle of chopped parsley add a pop of color and a fresh aroma that beautifully complements the rich flavors of the salad. You can also toss in some toasted pine nuts for an unexpected crunch that elevates the dish.
Side Dishes
This antipasto pasta salad makes a fantastic centerpiece, but it pairs wonderfully with crusty garlic bread or a simple green salad for a light yet satisfying meal. For heartier occasions, grilled chicken or shrimp work well alongside.
Creative Ways to Present
Serve this salad in individual mason jars for a grab-and-go lunch or layer it in a trifle bowl for an eye-catching presentation at gatherings. You can also use colorful ceramic bowls to highlight the salad’s vibrant ingredients and entice guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe in an airtight container in the refrigerator. It stays fresh for up to three days, making it perfect for quick meals or snacks.
Freezing
While the pasta salad is best enjoyed fresh, you can freeze the pasta component separately without the dressing for up to two months. However, freezing the full salad with dressing can compromise texture and freshness.
Reheating
This salad is meant to be served chilled, so reheating is not recommended. Simply allow refrigerated leftovers to come to room temperature or enjoy straight from the fridge for the best flavor experience.
FAQs
Can I use a different type of pasta for this salad?
Absolutely! While rotini or bowtie pasta work best because they hold the dressing well, you can experiment with penne or farfalle if you prefer. Just ensure the pasta is cooked al dente for the best texture.
Is it possible to make this salad vegetarian?
Yes! Simply omit the salami and pepperoni, and consider adding artichoke hearts or marinated mushrooms for extra flavor and texture. The Parmesan herb vinaigrette still adds plenty of savory goodness.
How long should I marinate the salad?
At least 30 minutes in the fridge is ideal to let the flavors meld. If you have more time, an hour or two will deepen the flavors even further without compromising the freshness of the vegetables.
Can I prepare the vinaigrette in advance?
Definitely! The Parmesan herb vinaigrette can be made a day ahead and stored in the fridge. Just give it a good whisk before tossing it with the salad to recombine the ingredients.
What makes this Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe so special?
It’s the perfect balance of hearty meats, fresh vegetables, creamy cheese, and a bright, flavorful Parmesan herb vinaigrette that makes this pasta salad stand out. Each bite feels like a celebration of Mediterranean flavors.
Final Thoughts
If you’re looking for a vibrant, flavorful, and easy-to-make dish that’s perfect for any occasion, you truly can’t go wrong with the Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe. It’s one of those recipes you’ll find yourself coming back to time and again because it satisfies cravings, feeds a crowd, and just feels like a lovely way to enjoy pasta salad with flair. Give it a try—you’ll thank yourself!
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Antipasto Pasta Salad with Parmesan Herb Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
This Antipasto Pasta Salad features a delightful blend of rotini pasta, savory sliced salami and pepperoni, fresh vegetables, olives, and mozzarella, all tossed in a flavorful Parmesan Herb Vinaigrette. Perfect as a refreshing side dish or light main course, this salad is easy to prepare and ideal for gatherings or meal prep.
Ingredients
Pasta and Meats
- 8 oz rotini or bowtie pasta, cooked and drained
- 1 cup sliced salami
- 1 cup sliced pepperoni
Vegetables and Cheese
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced
- 1/4 cup green olives, sliced
- 1/4 cup roasted red peppers, chopped
- 1/4 cup fresh mozzarella, cubed
- 1/2 cup grated Parmesan cheese
Parmesan Herb Vinaigrette
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp dried Italian herbs
- 1 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse thoroughly with cold water to stop cooking and cool the pasta.
- Combine Ingredients: In a large bowl, add the cooled pasta along with sliced salami, pepperoni, halved cherry tomatoes, diced cucumber, thinly sliced red onion, black and green olives, chopped roasted red peppers, and cubed fresh mozzarella.
- Prepare Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, grated Parmesan cheese, dried Italian herbs, garlic powder, salt, and black pepper until the dressing is smooth and well combined.
- Toss Salad: Pour the prepared vinaigrette over the pasta and vegetable mixture. Gently toss everything together to ensure the salad is evenly coated with the dressing.
- Marinate: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and marinate properly.
- Serve: Serve the salad chilled, optionally garnished with additional grated Parmesan cheese for extra flavor.
Notes
- For best results, use freshly grated Parmesan cheese in the vinaigrette for a richer flavor.
- You can substitute rotini or bowtie pasta with penne or fusilli if preferred.
- Adjust salt and pepper to taste, especially considering the saltiness of the salami and pepperoni.
- This salad can be made a few hours ahead of time and stored covered in the fridge.
- For a vegetarian version, omit the salami and pepperoni and consider adding artichoke hearts or roasted vegetables.
