Description
This Vibrant Italian Antipasto Pasta Salad is a flavorful and colorful dish combining al dente rotini pasta with a medley of Italian meats, fresh vegetables, tangy olives, and creamy mozzarella. Tossed in a zesty homemade vinaigrette infused with garlic and Italian herbs, it’s a perfect make-ahead salad that’s ideal for picnics, potlucks, or a refreshing summer meal.
Ingredients
Scale
Pasta
- 8 ounces Dry Rotini Pasta (Substitute with any short pasta if desired)
Meats
- 4 ounces Hard Salami (Use pre-sliced for convenience)
- 4 ounces Pepperoni (Opt for pre-sliced for ease)
Vegetables & Produce
- 1 can Canned Artichoke Hearts (Drain and quarter for best results)
- 1 pint Cherry Tomatoes (Halve for easy eating)
- 1 cup Olives (Mix of Kalamata and green, pitted and halved)
- 3 pieces Pepperoncini (Adjust quantity to taste with pre-sliced for convenience)
- 1/2 medium Red Onion (Sliced thin for better mixing)
- 1/4 cup Fresh Basil (Use more or less based on preference)
- 2 cloves Minced Garlic (Freshly minced adds depth)
Dairy
- 8 ounces Fresh Mozzarella Pearls (Eliminates the need for cutting)
Dressing
- 1/2 cup Extra Light Tasting Olive Oil (Subtle taste won’t overpower the salad)
- 1/4 cup Red Wine Vinegar (Adds brightness and acidity)
- 1 tablespoon Italian Seasoning (Classic herbal flavor)
- 1/2 teaspoon Red Pepper Flakes (Adjust based on preference)
- Salt & Black Pepper to taste (Essential for seasoning)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add dry rotini pasta and cook according to the package directions until al dente. Drain the pasta and rinse with cold water or allow it to cool completely to stop the cooking process and prevent sticking.
- Prepare the Vinaigrette: In a small bowl, combine the extra light tasting olive oil, red wine vinegar, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Whisk thoroughly until well emulsified. Refrigerate the dressing to let the flavors meld while you prepare the remaining ingredients.
- Chop the Ingredients: Dice the hard salami and pepperoni into bite-sized pieces. Halve the cherry tomatoes for easy eating. Thinly slice the red onion for better blending into the salad. Drain and quarter the canned artichoke hearts. Slice the pitted olives and adjust pepperoncini slices according to taste. Chop the fresh basil finely for fresh herbal notes.
- Combine the Salad: In a large mixing bowl, add the cooled pasta and toss together with the chopped salami, pepperoni, artichoke hearts, cherry tomatoes, olives, pepperoncini, red onion, fresh mozzarella pearls, and basil. Drizzle the prepared vinaigrette over the salad and toss gently but thoroughly to coat all ingredients evenly with the dressing.
- Chill (Optional): Cover the salad with plastic wrap or a lid and refrigerate for 30 to 60 minutes before serving. This allows the flavors to meld together beautifully and the salad to become nicely chilled for a refreshing taste.
Notes
- You can substitute rotini with any short pasta like penne or fusilli.
- Adjust red pepper flakes and pepperoncini to control the spice level according to your preference.
- The salad can be made a day ahead and refrigerated to enhance flavor infusion.
- Use fresh mozzarella pearls to avoid additional chopping and save preparation time.
- If you prefer a vegetarian version, omit the salami and pepperoni and add roasted bell peppers or artichoke more generously.
- Ensure pasta is well cooled before mixing to prevent the salad from becoming soggy.
