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
Scale
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.
